Green Tomato Chutney With Golden Raisins Recipes

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GREEN TOMATO CHUTNEY FOR CANNING



Green Tomato Chutney for Canning image

This recipe is an old favorite. It was the first thing I tried to can, when a weatherman's prediction of an early frost resulted in me having a harvest of 75 pounds of green tomatoes. Use your food processor to chop.

Provided by Deb Wolf

Categories     Vegetable

Time 2h20m

Yield 4-5 quarts

Number Of Ingredients 12

10 lbs green tomatoes, cored and chopped
3 lbs granny smith apples, cored and chopped
3 lbs yellow onions, peeled and chopped
1 1/2 lbs dark brown sugar
1 quart apple cider vinegar
1 tablespoon salt
2 tablespoons curry powder (your favorite brand and heat level)
1 tablespoon dry mustard
1 teaspoon cayenne
1 teaspoon ginger (dry powder)
1 lb golden raisin
2 tablespoons pickling spices

Steps:

  • Put the pickling spice in a tea ball or tie it in a square of cheesecloth.
  • Combine all ingredients in a very large enamel or stainless steel kettle. Cover, bring slowly to a boil.
  • Uncover, reduce to simmer, and cook 90 to 120 minutes, stirring occasionally, until thick.
  • Ladle into hot, sterilized jars to within 1/8" of top.
  • Wipe rims, add hot lids and rings.
  • Process Pints 10 minutes; Quarts 25 minutes in boiling water bath.
  • Let stand 2 weeks before serving.

SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS



Spiced Ginger Tomato Chutney - Relish With Golden Raisins image

A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.

Provided by BecR2400

Categories     Chutneys

Time 1h20m

Yield 2 1/2 cups Chutney, 24 serving(s)

Number Of Ingredients 10

3 lbs plum tomatoes, peeled and diced
2 inches piece fresh ginger, finely grated
1 1/4 cups sugar
1 large red onion, diced fine
5 garlic cloves, peeled and minced
1 cup apple cider vinegar
1/2 cup balsamic vinegar
1 pinch red pepper flakes
1 3/4 teaspoons salt
1/2 cup golden raisin

Steps:

  • Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
  • Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
  • Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.

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