Tomato Tomatillo Chutney - 'Tom Tom'

A sweet and tangy chutney you'll enjoy all year starts with this summer's bounty of green tomatoes and tomatillos. Pack it jars and give as gifts, or serve with all kinds of meats.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 135 Calories

Ingredients

• ½ teaspoon salt
• 2 ¼ cups packed brown sugar
• 1 ½ cups chopped onion
• 1 ½ cups golden raisins
• 1 ½ teaspoons chili powder
• 1 tablespoon brown mustard seed
• 5 cups chopped green tomatoes
• 4 cups fresh tomatillos, husked, rinsed, and chopped
• 1 ¾ cups apple cider vinegar
• 1 ½ tablespoons pickling spice
• 2 tablespoons finely chopped crystallized ginger
• 5 (1 pint) canning jars with lids and rings

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.