Warm Tomato Chutney

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.

Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
128
Yield:
4 pints

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts (per serving)

17 Calories
4g Carbs
0g Protein
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.

You’ll Also Love