Sweet Yellow Tomato Chutney
Enjoy the mild and fruity taste of delicious yellow tomatoes in this sweet tomato chutney recipe! Full of color and flavor, this recipe is a great appetizer pairing or enjoyed with grilled fish!Preserving Method: Water-Bath-Canning
Recipe via FreshPreserving.com
Recipe via FreshPreserving.com
Servings: 6 to 7 (8 oz) half-pint jars
Equipment
- Ball 8oz 12pk Glass Regular Mouth Mason Jar with Lid and Band
Ingredients
- 4 cups cider vinegar
- 9 cups chopped cored peeled tart green apples about 9 medium
- 12 cups chopped cored peeled yellow tomatoes about 12 medium
- 3 cups golden raisins
- 2 ½ cups chopped onions about 3 to 4 medium
- 1 ½ cups granulated sugar
- 1 cup lightly packed brown sugar
- 3 chili peppers such as jalapeño or hot banana (yellow wax), finely chopped
- 2 cloves garlic finely chopped
- 1/4 cup mustard seeds
- 1 Tbsp finely chopped ginger root
- 1 ½ tsp ground cinnamon
- 1 tsp salt
Instructions
- Measure vinegar into a large stainless steel saucepan. To prevent the apples from browning, drop them into the vinegar as they are being chopped, stirring to ensure all surfaces are covered.
- Add tomatoes, raisins, onions, granulated sugar, brown sugar, chili peppers, garlic, mustard seeds, ginger root, cinnamon and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the chutney is thick enough to mound on a spoon, about 1 hour.
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Ladle hot chutney into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Notes
Tip: Use a food processor to quickly chop ingredients!