Tomato Chutney {for canning}
This tomato chutney is absolutely packed with flavor and is safe for water bath canning. Make a huge batch to enjoy all year round!
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Condiment, Dip
Cuisine American
- 3.75 cups apple cider vinegar
- 2.5 cups red wine vinegar
- 3.5 cups white granulated sugar
- 5 cloves of garlic, crushed
- 1 tbsp fresh ginger, grated
- 5 tsp salt
- 2.5 tsp ground black pepper
- 2.5 tsp red pepper flakes
- 3 tbsp mustard seeds
- 2 tsp celery seeds
- 1 lime, zest and juice
- 5 lb fresh tomatoes, washed and diced
- 5 bell peppers, washed and diced I recommend using red or orange peppers
- 4 cups green onions, washed and thinly sliced
Water bath canning instructions
Ladle the chutney into mason jars leaving about ¼th to ⅓rd inch of headspace.Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 15 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 2 weeks.