Tomato Tomatillo Chutney - 'Tom Tom' recipe
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Ingredients
- 5 cups chopped green tomatoes 4 cups fresh tomatillos, husked, rinsed, and chopped 1 ½ cups golden raisins 1 ½ cups chopped onion 2 ¼ cups packed brown sugar ½ teaspoon salt 1 ¾ cups apple cider vinegar 1 ½ tablespoons pickling spice 1 ½ teaspoons chili powder 2 tablespoons finely chopped crystallized ginger 1 tablespoon brown mustard seed 5 (1 pint) canning jars with lids and rings
Nutrition Info
- 134.9 caloriescarbohydrate: 32.8 gcholesterol: : -fat: 0.6 gfiber: 1.7 gprotein: 1.3 gsaturatedFat: 0.1 gservingSize: -sodium: 61.2 mgsugar: 28.4 gtransFat: : -unsaturatedFat: : -
Directions Tomato Tomatillo Chutney - 'Tom Tom'
Directions
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Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.