Tomato Apple Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chutney
Cuisine: American
Yield: 6 x half-litre (1 US pint)
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 whole onion (about 3 small to medium ones, about 1½ cups / 10 oz. 350 g / 12 oz whole before peeling.)
  • 250 g seeded, chopped sweet red Bell peppers (1½ cups / 8 oz, measured / weighed after seeding and chopping. About 2 medium)
  • 500 g of peeled, cored, seeded, and sliced apple (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 ) OR 3 teaspoons liquid stevia
  • 175 g raisins (about 1 cup / 6 oz)
  • 1 hot red pepper or 1 teaspoon dried chile flake
  • 1 clove garlic, chopped
  • 1 tablespoon ground ginger
  • 1 teaspoon pickling salt OR 1 teaspoon salt sub
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon ground allspice (optional)
  • 2 tablespoons dried basil (optional)
  • 2 tablespoons dried marjoram (optional)
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.
Nutrition Information
Serving size: 2 tbsp Calories: 40 Fat: .1 g Saturated fat: 0.0 g Carbohydrates: 9.4 g Sugar: 7.9 g Sodium: 97 mg Fiber: 1.1 g Protein: .6 g Cholesterol: 0 mg
Recipe by Healthy Canning at https://www.healthycanning.com/tomato-apple-chutney/