This Tomato Apple Chutney is such a delicious pantry item to make in the late summer to early fall when your garden produce is at its peak. Tomato Apple Chutney utilizes so many of the flavors from your garden and makes a lovely addition to so many meals. Not only is it fabulous on meats from chicken to pork to fish, but it can also be eaten alone or even on a grilled cheese sandwich. The last was a new use that we tried on the video and I was surprised at just how good it really was.
Tomato Apple Chutney
This recipe makes 9 pints of Tomato Apple Chutney.
Ingredients to Make Tomato Apple Chutney:
10 cups peeled, seeded, and diced Tomatoes (See our video on blanching tomatoes if you have questions about that.)
4 cups cored, peeled, and diced Apples
2 cups peeled, seeded and diced Cucumbers
1 seeded, diced Hot Pepper (Leave the seeds in if you want it spicy.)
1 1/2 cups diced Onion
1 1/2 cups diced Sweet Pepper
1 cup Raisins
3 cups White Vinegar
3 cups Brown Sugar
1 tbsp minced Garlic
1 tbsp Ginger
1 tsp Salt
1 tsp Cinnamon
combine all ingredients in a pot
Combine all the ingredients in a large pot and simmer until it is nice and thick.
Fill the jars leaving 1/2-inch of headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 15 minutes if at sea level.
Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your Tomato Apple Chutney has completed processing, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
Tomato Apple Chutney
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.