Green Tomato Chutney for Canning

Submitted by Deb Wolf

"This recipe is an old favorite. It was the first thing I tried to can, when a weatherman's prediction of an early frost resulted in me having a harvest of 75 pounds of green tomatoes. Use your food processor to chop."

 

• Ready In: 2hrs 20mins
• Ingredients: 12
• Yields: 4-5 quarts

ingredients

• 10 lbs green tomatoes, cored and chopped
• 3 lbs granny smith apples, cored and chopped
• 3 lbs yellow onions, peeled and chopped
• 1 1⁄2 lbs dark brown sugar
• 1 quart apple cider vinegar
• 1 tablespoon salt
• 2 tablespoons curry powder (your favorite brand and heat level)
• 1 tablespoon dry mustard
• 1 teaspoon cayenne
• 1 teaspoon ginger (dry powder)
• 1 lb golden raisin
• 2 tablespoons pickling spices

directions

1. Put the pickling spice in a tea ball or tie it in a square of cheesecloth.
2. Combine all ingredients in a very large enamel or stainless steel kettle. Cover, bring slowly to a boil.
3. Uncover, reduce to simmer, and cook 90 to 120 minutes, stirring occasionally, until thick.
4. Ladle into hot, sterilized jars to within 1/8" of top.
5. Wipe rims, add hot lids and rings.
6. Process Pints 10 minutes; Quarts 25 minutes in boiling water bath.
7. Let stand 2 weeks before serving.

Reviews

[Charmaine S.]

Just tried this recipe, the chutney is great and this was an awesome use of my plethora of excess green tomatoes I harvested this fall. This makes WAY MORE than 4-5 quarts though. More like 10 or even 12 quarts. I'm using a bunch of miscellaneous sized canning jars, so guesstimating here.