Flavorful Tomato Tomatillo Chutney Recipe

Ingredients

• 5 cups of green tomatoes, chopped into small pieces,
• 4 cups of tomatillos, fresh and vibrant, husked and rinsed before being finely chopped,
• 1 ½ cups of golden raisins for a touch of natural sweetness,
• 1 ½ cups of onion, chopped with care,
• 2 ¼ cups of brown sugar, packed tightly for richness,
• A hint of salt, just ½ teaspoon to enhance the flavors,
• 1 ¾ cups of apple cider vinegar for that tangy zing,
• 1 ½ tablespoons of pickling spice for a burst of flavor,
• 1 ½ teaspoons of chili powder for a subtle kick,
• 2 tablespoons of crystallized ginger, finely chopped for a hint of warmth,
• 1 tablespoon of brown mustard seed to elevate the taste,
• And finally, 5 (1 pint) canning jars complete with lids and rings for storage.

Step 1

In a large pot over medium heat, combine green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed. Allow the mixture to come to a boil, stirring until the brown sugar dissolves. Lower the heat and let the chutney simmer for 1 to 2 hours until it thickens, stirring occasionally to prevent burning.

Step 2

Prepare the jars and lids by sterilizing them in boiling water for at least 5 minutes. Fill the hot, sterilized jars with the chutney, leaving a 1/4-inch space at the top. Use a knife or spatula to release any trapped air bubbles. Clean the jar rims with a damp paper towel, then seal with lids and rings.

Step 3

Create a water bath by placing a rack in a large stockpot filled halfway with water. Once the water boils, carefully lower the jars into the pot, leaving 2 inches of space between them. Add more boiling water if needed to ensure the jars are covered by at least 1 inch of water. Cover the pot and process for 15 to 20 minutes based on your local Extension office's guidelines.

Step 4

After processing, remove the jars from the pot and let them cool on a cloth-covered or wooden surface, spaced apart. Check the seals by pressing the lids; they should be tight and not move when pressed. Store the sealed jars in a cool, dark place. Any leftover chutney can be refrigerated or frozen for future use.