Tomato Tomatillo Chutney - 'Tom Tom'

4.8
(4)

Sweet and tangy!

2
2
Prep Time:
30 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 45 mins
Servings:
25
Yield:
5 pints

Ingredients

  • 5 cups chopped green tomatoes

  • 4 cups fresh tomatillos, husked, rinsed, and chopped

  • 1 ½ cups golden raisins

  • 1 ½ cups chopped onion

  • 2 ¼ cups packed brown sugar

  • ½ teaspoon salt

  • 1 ¾ cups apple cider vinegar

  • 1 ½ tablespoons pickling spice

  • 1 ½ teaspoons chili powder

  • 2 tablespoons finely chopped crystallized ginger

  • 1 tablespoon brown mustard seed

  • 5 (1 pint) canning jars with lids and rings

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.

Nutrition Facts (per serving)

135 Calories
1g Fat
33g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 25
Calories 135
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 61mg 3%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 28g
Protein 1g
Vitamin C 13mg 67%
Calcium 35mg 3%
Iron 1mg 4%
Potassium 290mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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