Spicy Heirloom Tomato Chutney for International Can-It-Forward Day

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Friends! The big day is finally here! It’s International Can-It-Forward Day (#canitforward)! All day today, there will be live demos on the Ball Canning Facebook page from chefs, bloggers, and home cooks. At 2 pm eastern time, I’ll be streaming live from my dining room, showing you how to make my Spicy Heirloom Tomato Chutney.

Today, I’ll be making this chutney with an assortment of small tomatoes, because that’s what’s currently in season in Philadelphia. As we get further into tomato season, I’ll make it with larger slicers and meaty paste tomatoes. It’s a great recipe to have in your resource file towards the end of the season, when you just need a handy way to deal with an abundant harvest!

You can get the recipe over on Freshly Preserved Ideas, the Ball Canning Tumblr page.

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And don’t forget. Today isn’t just about live demonstrations. There’s also a charity component to the day’s events. For every like, share, reaction and comment on the Can-It-Forward Day Facebook Live videos on July 22, Ball Canning will donate $1 to the following local charities (up to $1000 per charity):

I chose The Food Trust because they are a Philadelphia-based organization that works to ensure that everyone has access to affordable, nutritious food and the information necessary to make healthy decisions. I have personally seen the positive impact they’ve had on Philadelphia in the years I’ve lived here and I’m really delighted to be able to help support them!

Let the fun being!

Disclosure: I am a paid ambassador for Jarden Home Brands’ Ball Canning brand. However, all thoughts and opinions expressed are entirely my own. 

 

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8 Responses to Spicy Heirloom Tomato Chutney for International Can-It-Forward Day

  1. 1
    Rebecca b says:

    This chutney sounds wonderful.

  2. 2
    Kate McCracken says:

    Thanks sounds great! Do you think this would work with tomatillo?

  3. 3
    Sherri M says:

    I made it and it’s delicious!

  4. 4
    Laurie says:

    Marisa, do you think I could cut the sugar in this to, say, 1C….or would that affect the final product too much. How about 1 1/3 C. Thanks, as always.

    • 4.1
      Marisa says:

      Any time you reduce the sugar, you impact the finished texture, the yield, and the keeping power of the preserve. However, reducing the sugar isn’t a safety issue. So, you can always reduce the sugar, provided you’re okay with a softer set, a lesser yield, and a shorter shelf life.

      • Laurie says:

        Thanks, Marisa. One more question: what could be a good substitute for coroander seeds…or do you recommend I go out and find some :-).

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