Warm Tomato Chutney

This is best served warm and great with flat bread and hummus. Can be served right after cooking, but flavors enhance in 24 hours.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 17 Calories

Ingredients

• 1 ½ cups packed brown sugar
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 red onion, diced
• 1 ½ cups cider vinegar
• 1 tablespoon pickling spice
• 1 large green bell pepper, diced
• 4 (1 pint) canning jars with lids and rings
• 1 ½ pounds large tomatoes
• 1 ½ pounds cherry tomatoes, nicked and squeezed
• 1 tablespoon diced candied ginger
• 1 (5 ounce) package sweetened dried cranberries

Recipe Instructions

Step 1

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Step 2

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.

Step 3

Bring a pot of water to a boil. Add large tomatoes to boiling water for 1 to 2 minutes; transfer to a bowl of ice water. Peel large tomatoes, squeeze out excess juice and seeds, and dice.

Step 4

Combine large tomatoes, cherry tomatoes, green bell pepper, red onion, and ginger in a large cast iron pot. Stir dried cranberries, vinegar, brown sugar, pickling spice, chili powder, and salt into tomato mixture; bring to a boil. Reduce heat to medium and cook until chutney is thickened, at least 1 hour.

Step 5

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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.