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!
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.
This chutney sounds wonderful.
Thanks sounds great! Do you think this would work with tomatillo?
I have no idea how it would work with tomatillos. You could try it, but I can’t predict the results.
Thanks!
I made it and it’s delicious!
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.
Thanks, Marisa. One more question: what could be a good substitute for coroander seeds…or do you recommend I go out and find some :-).
What about reducing the vinegar, is that a safety issue?
Reducing the vinegar would be a safety issue. I would not advise it.
Can I substitute mustard seed for the black mustard seed?
Yes.
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.
How much head space should I leave? 1/2”?