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!
Ingredients
- 3.75 cups apple cider vinegar
- 2.5 cups red wine vinegar
- 3.5 cups white granulated sugar
- 5 cloves of garlic, crushed
- 1 tablespoon fresh ginger, grated
- 5 teaspoon salt
- 2.5 teaspoon ground black pepper
- 2.5 teaspoon red pepper flakes
- 3 tablespoon mustard seeds
- 2 teaspoon 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
Instructions
- Wash and prep the vegetables then set aside.
- In a large pot combine vinegar, garlic, ginger, salt, sugar, pepper, lime juice and zest and all spices. Bring to a boil over high heat then add the tomatoes, peppers and green onions. Turn the heat down to medium low and cook for around 4 hours stirring occasionally until the chutney has thickened and reduced. Once the chutney has thickened you can remove the pan from the heat.At this point you can either spoon the chutney into jars and place them in the fridge or can them using the instructions below
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.
Tried this recipe?Let us know how it was!