Check this out!
Tomato Apple Chutney Recipe
Say good-by to traditional ketchup and hello to tomato chutney—you will never look at condiments the same after making this amazing chutney! Full of flavor with a slight kick of ginger and red pepper, use this chutney anywhere ketchup is typically enjoyed. Need a good meal idea? Slather a half-pint on your homemade meatloaf and bake as usual.
Tomato Apple Chutney Canning recipe
Makes approximately 8 pints or 16 half-pints
Prep Time: 30 min / Cook Time: 60 min / Canner Time: 50 min / Processing Time: 10 min / Total Time: 150 min
- 5 pounds or 10 large tomatoes, peeled and chopped (10 cups)
- 3 cups lightly packed brown sugar
- 2½ cups red wine vinegar
- 2 cups apple cider vinegar
- 2 cups raisins
- 2 large red bell peppers, seeded and chopped (1½ cups)
- 1 large yellow onion, chopped (1½ cups)
- 1 head garlic, peeled and coarsely chopped
- 3 tablespoons mustard seeds
- 2 tablespoons chopped fresh ginger
- 2 teaspoons coarse sea salt
- 2 teaspoons ground black pepper
- 2 teaspoons red pepper flakes
- Zest and juice of 1 lime
- Place the tomatoes, brown sugar, red wine and cider vinegars, raising, bell peppers, onion, garlic, mustard seeds, ginger, salt, black pepper, red pepper flakes, lime juice and zest into a large stockpot and bring to a slow boil over medium-high heat. Once at a full boil, reduce the heat and simmer for 1 hour with lid off, stirring frequently as the chutney begins to thicken.
- Ladle the hot chutney into jars leaving ½ inch of headspace. Remove any air bubbles and add more chutney if necessary to maintain the headspace.
- Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
- Place jars in water bather and cover with water. Process half-pints and pints for 10 minutes. Remember, do not start your timer until the water is at a full rolling boil.
Ingredient Tip: Prefer more heat to your chutney? Increase the red pepper flakes to 2 tablespoons. Want a warm, fall flavor? Skip the red pepper flakes and add 2 teaspoons ground cinnamon and 1 teaspoon ground cloves.
For more recipes, check out my cookbooks here. And please be sure to follow me on Facebook and Instagram – I love it when readers share their canning pictures and successes!
Happy Canning Everyone~
Diane, The Canning Diva®