Tomato Apple Chutney

Marie Overton
Jul 8, 2022
2 min read

Updated: 4 days ago

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.

Grilled cheese sandwich on a plate with a jar of colorful relish on a wooden table, creating a cozy and appetizing scene.

This recipe makes 9 pints of Tomato Apple Chutney.

Ingredients to Make Tomato Apple Chutney:

10 cups peeled, seeded, and diced Tomatoes (See my 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

Hand adding salt to a pot of mixed vegetables on a speckled countertop. Text: "1 teaspoon Salt." Bright and colorful ingredients.

Combine all the ingredients in a large pot and simmer until it is nice and thick.

Chopped vegetables, including tomatoes and bell peppers, simmer in a steaming pot on a stove, creating a warm, colorful mix.

Using a jar funnel, fill the pint jars leaving 1/2-inch of headspace.

Person wearing a "Mari" apron ladling colorful fruit into jars using a blue funnel in a kitchen. Stainless steel pot nearby.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a boiling water bath canner for 15 minutes if at sea level.

Chalkboard sign with "Water Bath" instructions; process times by altitude. Jars of preserves in the background. Casual, informative scene.

Remember to adjust your processing time if you are above 1000 feet in elevation.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

At the end of the cooling time, carefully remove the jars, with a jar lifter, from the water bath and place them on a heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

Hands using red tongs to hold a jar of homemade preserves. Seven sealed jars on woven mat, set on a speckled countertop. Cozy kitchen vibe.

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.

Jars of salsa, apples, and tomatoes on a woven mat. A bowl labeled "HOMEMADE" holds chunky salsa with a spoon. Rustic, cozy kitchen vibe.

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.