Recipes Warm Tomato Chutney Be the first to rate & review! 0 Photos This is best served warm and great with flat bread and hummus. Can be served right after cooking, but flavors enhance in 24 hours. Submitted by Elaine Bales Published on March 5, 2020 Save Rate Print Share Trending Videos Close this video player Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 128 Yield: 4 pints Jump to Nutrition Facts Ingredients 1 ½ pounds large tomatoes 1 ½ pounds cherry tomatoes, nicked and squeezed 1 large green bell pepper, diced 1 red onion, diced 1 tablespoon diced candied ginger 1 (5 ounce) package sweetened dried cranberries 1 ½ cups cider vinegar 1 ½ cups packed brown sugar 1 tablespoon pickling spice 1 teaspoon chili powder 1 teaspoon salt 4 (1 pint) canning jars with lids and rings Directions Bring a pot of water to a boil. Add large tomatoes to boiling water for 1 to 2 minutes; transfer to a bowl of ice water. Peel large tomatoes, squeeze out excess juice and seeds, and dice. Combine large tomatoes, cherry tomatoes, green bell pepper, red onion, and ginger in a large cast iron pot. Stir dried cranberries, vinegar, brown sugar, pickling spice, chili powder, and salt into tomato mixture; bring to a boil. Reduce heat to medium and cook until chutney is thickened, at least 1 hour. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. 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. I Made It Print Nutrition Facts (per serving) 17 Calories 4g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 128 Calories 17 % Daily Value * Sodium 20mg 1% Total Carbohydrate 4g 1% Dietary Fiber 0g 1% Total Sugars 4g Protein 0g 0% Vitamin C 3mg 3% Calcium 4mg 0% Iron 0mg 1% Potassium 35mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved