Zesty Sweet Tomato Apple Chutney is an enjoyable recipe because it has this sweet and sour combination that teases your tastebuds. It tastes lovely on chicken and pork particularly. The vinegar gives it a nice little zing that Emmaline is particularly fond of.
Zesty Sweet Tomato Apple Chutney
This recipe makes approximately 9 pints of Zesty Sweet Tomato Apple Chutney.
Ingredients to make the Tomato Apple Chutney:
6 pounds blanched, peeled, seeded, and diced Tomatoes (See our video on blanching tomatoes if you have questions about that.)
3 pounds cored, peeled, and diced Granny Smith Apples
3 seeded, diced Hot Peppers (Leave the seeds in if you want it spicy.)
1 large diced Onion
1 pound Raisins
4 c Apple Cider Vinegar
1 1/2 c Sugar
1 c Brown Sugar
1/4 c Yellow Mustard
2 tbsp minced Garlic
1 tbsp Ginger
1 tsp Salt
1 1/2 tsp Cinnamon
combine all ingredients
Combine all the ingredients in a large pot and simmer until it is nice and thick.
fill jars
Fill the jars leaving 1/2-inch of headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
processing complete
Once your Zesty Sweet TomatoApple Chutney has completed processing, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
Zesty Sweet Tomato Apple Chutney
If you have any questions about canning with a boiling water bath canner or how to adjust the processing time for altitude, take a look at our canning basics videos.
