Favourite Tomato Chutney
Every canner has some favourite recipes. They are the ones that get made every year. I make a batch of cherry jam, and yellow-tomato chutney. I use the chutney instead of ketchup with breaded fish & chips, and as a condiment with pork or roast chicken. It has a gentle flavour with a slight bite from the jalapenos and apple cider vinegar.
This year, I didn’t see yellow tomatoes at the market, but there were green tomatoes. I found a recipe on The Slow Cook that is very familiar, and yet slightly different.
It yielded 10-½ jars and I cooked it in the crockpot. Next time I would halve the recipe.
For posterity (in case their site goes down), these are the ingredients:
- 3 pounds completely green tomatoes
- 2 pounds firm, tart apples
- 2 cups raisin, either dark or golden, chopped
- 1 ½ cups diced onions (1 large onion)
- 2 tsp finely minced garlic
- 3 cups brown sugar
- 2 tsp pickling or other fine non-iodized salt
- 1 ½ cups cider vinegar, plus a little more if needed
- 1 cinnamon stick
Bring to a boil and cook for 30 minutes. Transfer to crock pot and add spices.
- 3 to 4 Tbs finely minced fresh ginger, to taste
- 1 ½ Tbs yellow mustard seed
- 2 tsp freshly ground coriander
- 1 tsp finely minced fresh hot red pepper, or ½ tsp dried red pepper flakes, or ¼ tsp ground hot red Cayenne pepper
Cook down until it mounds like apple sauce. It took about 4 hours on high with the lid askew. It has a nice flavour, less pungent than the yellow-tomato chutney.
Photo Credit: <a href=”https://www.flickr.com/photos/36135805@N08/3805293675/”>S.K. Holte Photography</a> via <a href=”http://compfight.com”>Compfight</a> <a href=”https://creativecommons.org/licenses/by/2.0/”>cc</a>