Tomato and Raisin Chutney
Adapted from The Kitchen Garden Cookbook, by Sylvia Thompson. Makes about 8 pints.
Servings 128
Calories 43kcal
Equipment
- 12 to 15 quart stainless steel stockpot
- 8 pint-size canning jars with lids and bands, sterilized
- large canning pot
- wide mouth funnel
- jar lifter
- lid wand
Ingredients
- 4 quarts chopped ripe tomatoes about 16 to 20 large
- 2 cups chopped Vidalia onions about 2 large
- 3 large green apples chopped
- 1 pound raisins half dark and half golden
- 3 cups apple cider vinegar
- 1½ pounds light brown sugar
- ¼ cup molasses
- 1 tablespoon ground cloves
- 1½ teaspoons ground allspice
- 3 tablespoons kosher or canning salt
- ¾ teaspoon ground cayenne pepper
- 2 tablespoons mustard seeds
Instructions
- Combine all the ingredients in the stockpot in the order listed. Bring to a boil, then reduce heat to a simmer. Cook the mixture, stirring frequently, until it's very dark and thick, at least 3 hours.
- While the mixture simmers, clean and sterilize the jars, lids, and bands. I use the dishwasher with hot dry to sterilize the jars and hand wash the lids and bands.
- When ready to can, fill a large canning pot about half full and bring to a boil. A few minutes before you are ready to fill the jars, put the lids in a hot water bath to finish sterilizing. Pack each hot jar with the hot chutney, leaving ¼ inch headspace. Wipe the rims clean and place a hot lid on top. Twist the band on just until finger tight, not too tight. Put the jars in the stockpot with enough water to cover the jars 1 inch.
- Process for 10 minutes, then carefully lift out the jars and place them on a heat-resistant surface with a towel underneath. Allow to rest and cool for 24 hours, then store in a cool dark place. Allow to ripen for 2 months before using. (Note: If any jars do not seal, you can repack the chutney into sterile jars and lids then reprocess, or put them in the refrigerator.)
Nutrition
Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 129mg | Fiber: 1g | Sugar: 7g | Vitamin A: 254IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg