Spicy Heirloom Tomato Chutney

July 22, 2016(updated on August 30, 2021)

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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!

5 from 1 vote

Spicy Heirloom Tomato Chutney

Ingredients

  • 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

Instructions

  • 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.

19 responses to “Spicy Heirloom Tomato Chutney”

  1. 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.

    • 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.

  2. This looks wonderful, and not overly sweet, which is my problem with most chutneys. One question – you don’t mention removing the skins from the tomatoes. Am I reading that correctly- that they’re used skin-on?

    • I leave the skins on the tomatoes for this preserve. I will always tell you in a recipe if I want you to peel the fruit.

  3. 5 stars
    I made this yesterday. Delicious stuff!! I had lots of heirloom tomatoes from my garden so I doubled the recipe. It took 2.5 hours to reduce and it’s a beautiful red color. Lots of work but worth it. Thank you.

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