tomato tomatillo chutney - 'tom tom'

Ingredients

• Servings: 5
• 5 cups chopped green tomatoes
• 4 cups fresh tomatillos, husked, rinsed, and chopped
• 1 1/2 cups golden raisins
• 1 1/2 cups chopped onion
• 2 1/4 cups packed brown sugar
• 1/2 teaspoon salt
• 1 3/4 cups apple vinegar
• 1 1/2 tablespoons pickling spice
• 1 1/2 teaspoons chili powder
• 2 tablespoons finely chopped crystallized ginger
• 1 tablespoon brown mustard seed
• 5 (1 pint) canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple 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.
• 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 . 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 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.