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Tomato Tomatillo Chutney - 'Tom Tom'
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Tart green tomato and tomatillo chutney perfect for gifting or pairing with meats all year round.
Ingredients:
  • 5 cups chopped green tomatoes
  • 4 cups fresh tomatillos, husked, rinsed, and chopped
  • 1.5 cups golden raisins
  • 1.5 cups chopped onion
  • 2.25 cups packed brown sugar
  • 1.75 cups apple cider vinegar
  • 1.5 tablespoons pickling spice
  • 1.5 teaspoons chili powder
  • 2 tablespoons finely chopped crystallized ginger
  • 1 tablespoon brown mustard seed
  • 5 (1 pint) canning jars with lids and rings
Instructions:
  • In a large pot over medium heat, combine green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed. Bring to a boil, stirring until the brown sugar dissolves. Reduce heat and simmer uncovered for 1 to 2 hours until chutney thickens, stirring occasionally to prevent burning.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill the hot, sterilized jars with the chutney, leaving 1/4 inch of space at the top. Gently slide a knife or thin spatula along the insides of the jars to release any air bubbles. Use a damp paper towel to clean the rims of the jars from any food residue. Seal the jars with lids, then screw on the rings.
  • Position the rack in a large stockpot and fill halfway with water. Bring to a high boil. Gently place the jars into the pot spaced 2 inches apart. Add more boiling water if needed to ensure the jars are covered by at least 1 inch. Cover the pot and process for 15 to 20 minutes, following the guidelines from your county Extension office.
  • Remove the jars from the stockpot and place on a flat surface to cool. Press the top of each lid to ensure a tight seal. Store in a cool, dark area or refrigerate/freeze any uncanned chutney.

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