Tomato Tomatillo Chutney - 'Tom Tom'3 Reviews
- Prep: 30 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 45 min
“Sweet and tangy!” - by Effie
Original recipe yields 5 pints
- Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.
Amount Per Serving (25 total)
- 135 cal
- 0.6 g
- < 1%
- 32.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"A yummy blend of flavours. This was a great way to use some of the tomatillos I grew this year, and I know it will be a favourite...." See more"
"No one I gave this to had a single bad thing to say. My mother and I made a batch last year. I have been harvesting my Garden and I'm excited to make 'Tom Tom'chutney again this year all home grown. M..." See morey family doesn't like spicy so this was perfect, I think we use a little less of the chili and it was great!"
"I had so much tomatoes and tomatillo this year, this was the perfect recipe to try. My family loved this, and I am making my second batch as I type. The taste was less relishy than tomatoe relish. A ..." See moresweet, tart relish. had no currants and added a handful of dried cranberry, which gave it a gorgeous maroon colour."
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