Green tomato chutney #2

1 Servings

Ingredients

Quantity Ingredient
16 cups Green tomatoes; peel/sliced
½ cup Pickling salt
3 eaches Onions; chopped
16 cups Apples; chopped
3 eaches Green peppers; chopped
4 cups Vinegar
3 tablespoons Pickling spice
6 cups Brown sugar
1 teaspoon Chili powder

Directions

In large glass, stainless steel or enamel bowl, layer tomatoes and pickling salt; add enough cold water to cover, refrigerate overnight.

Next day, drain and rinse tomatoes well. In large stainless steel or enamel saucepan, combine tomatoes with onions, apples, peppers and vinegar; bring to a boil; boil 30 minutes.

Tie pickling spice in large square of cheesecloth, creating spice bag; add to mixture in pan. Stir in sugar and chili powder; simmer over medium heat about 2 hours or until thickened. Stir frequently to prevent scorching.

Fill boiling water canner with water. Place 7 clean 500 mL jars in canner over high heat. Prepare lids according to manufacturer's instructions.

Discard spice bag. Ladle chutney into hot jar to within ½-inch of top rim (headspace). Remove air bubbles by sliding rubber spatula between glass and food, readjust headspace to ½ inch. Wipe jar rim, removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place in canner. Repeat for remaining jars.

Cover canner, return water to a boil, process 10 minutes. Remove jars. Cool 24 hours. Check jar seals (sealed lids curve downward).

Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place. Serve this sweet chutney with hot spicy entrees and appetizers. Makes 7-500 mL jars.

Source: The Toronto Star, October 11, 1995

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