Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet and tangy!

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
25
Yield:
5 pints
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

135 calories; protein 1.3g; carbohydrates 32.8g; fat 0.6g; sodium 61.2mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
09/03/2011
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. Read More
(14)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/03/2011
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. Read More
(14)
Rating: 5 stars
09/11/2013
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. Read More
(2)
Rating: 4 stars
03/20/2013
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. Read More
(1)
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Rating: 5 stars
09/20/2018
We loved this! The only things I changed were how I thickened it and the canning process. Instead of simmering for 1-2 hours I put the burner on high and rapid boiled it for about 25 minutes stirring constantly. And instead of using the hot water canning process I put the chutney in 8 oz. jelly jars and pressure canned it at 6 pounds pressure for 10 minutes. I doubled the recipe and made 14 - 8 oz. jars of this delicious thick condiment. Today a month later I'm doing it all over again to use as gifts. Besides being a wonderful compliment on pork and chicken try dumping 8 ounces of this in a batch of jasmine rice right before serving. Read More