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Tomato Tomatillo Chutney - 'Tom Tom'

Tomato Tomatillo Chutney - 'Tom Tom'

  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
Effie

Effie

Sweet and tangy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Rosemary
14

Rosemary

9/3/2011

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.

Mindy
2

Mindy

9/11/2013

Mom and I made this one year. Everybody who had some wanted more but were to shy to ask. Mom had two Jars and she is SUCH a neat freak she tossed them... When we all found out we were mad! I have tomatillos coming out of my ears this year. Just did my first batch of the Year. Its great mixed with salsa.

Taniar
0

Taniar

3/19/2013

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 sweet, tart relish. had no currants and added a handful of dried cranberry, which gave it a gorgeous maroon colour.

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