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Tomato Apple Chutney

Yield: 6 x half-litre (US pint) jars

Course Chutney
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Yield 6 x half-litre (1 US pint) jars
Calories 40 kcal

Ingredients

  • 2 kg tomatoes (about 4 pounds / 10 cups, chopped and peeled, about 15 large)
  • 400 g English cucumber (unpeeled. About 2 cups, chopped. About 1 lb)
  • 300 g onion (whole. About 3 small to medium ones, about 1 1/2 cups / 10 oz. 350 g / 12 oz whole before peeling.)
  • 250 g red bell pepper (seeded, chopped. 1 1/2 cups / 8 oz, measured / weighed after seeding and chopping. About 2 medium)
  • 500 g apple (peeled, cored, seeded, and sliced. 4 cups / 1 lb)
  • 750 ml vinegar (5% or higher, white or cider. 3 cups / 24 oz)
  • 500 g brown sugar (3 cups, lightly packed / 18 oz )
  • 175 g raisins (about 1 cup / 6 oz)
  • 1 hot red pepper (or 1 teaspoon chile flake)
  • 1 clove garlic (chopped)
  • 1 tablespoon ginger (ground)
  • 1 teaspoon pickling salt
  • 1 teaspoon cinnamon (ground)

We added the following seasonings to fill out the taste. Your call if you want to use some or any of these.

  • 1/4 teaspoon cloves (ground, optional)
  • 1/2 teaspoon allspice (ground, optional)
  • 2 tablespoons basil (dried, optional)
  • 2 tablespoons marjoram (dried, optional)
Metric - US Customary

Instructions

  1. Get a big pot at least 8 litres / quarts in size. Prep and add to pot all the veg from the tomatoes down to and including the apple. Then add all remaining ingredients. Stir.
  2. Bring to a boil, then lower to a simmer and cook until the consistency of a thick commercial relish, or it mounds on a spoon. This could be as little as 45 minutes, or up to an hour, or longer, depending on how watery your tomatoes were. (Caution: Add NO starch thickener as that will affect heat penetration during canning and thus safety.)
  3. Stir frequently, especially in the last half of cooking as it thickens so that it doesn't burn.
  4. When done, adjust taste with spices or seasoning if desired.
  5. Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
  6. Leave 2 cm (1/2 inch) headspace.
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Process in a water bath or steam canner.
  11. Process either size jar for 10 minutes; increase time as needed for your altitude.
  12. Best after at least a month of jar time.