This chutney was my contribution to the 2016 International Can It Forward Day from Ball Canning. This recipe works with small tomatoes, 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!
- 4 pounds small heirloom tomatoes, chopped
- 3 cups apple cider vinegar
- 2 cups granulated sugar
- 1 1/2 cups golden raisins
- 12 ounces shallots, diced (about 2 cups)
- 2 ounces ginger, grated (scant 1/4 cup)
- 1 tablespoon red chili flakes
- 1 tablespoon coriander seeds
- 1 tablespoon black mustard seeds
- 1 tablespoon kosher salt
- Prepare a boiling water bath and five pint jars.
- Combine all the ingredients in a large, wide, non-reactive pot, set over high heat and bring to a boil.
- Reduce the heat to medium high and cook, stirring regularly, for 45 to 55 minutes, until the chutney is glossy and thick.
- Remove the pot from the heat and ladle the chutney into the prepared jars. Wipe the rim, apply the lids and rings, and process in a boiling water bath for 15 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals.
- Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.