Tomato Tomatillo Chutney - 'Tom Tom

Name: Tomato Tomatillo Chutney - 'Tom Tom
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps pickling spice; 414 milliliters apple cider vinegar; 1 Tbsp brown mustard seed; 532 milliliters packed brown sugar; 2 teaspoons chili powder; 2 Tbsps finely chopped crystallized ginger; 355 milliliters golden raisins; 1 liters chopped green tomatoes; 355 milliliters chopped onion; 1 teaspoons salt; 946 milliliters fresh tomatillos, husked, rinsed, and chopped; 5 jars (1 pint) canning with lids and rings

Tomato Tomatillo Chutney - 'Tom Tom might be just the condiment you are searching for. This gluten free and dairy free recipe serves 5. One portion of this dish contains approximately 6g of protein, 3g of fat, and a total of 657 calories. If you have tomatillos, golden raisins, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Apple Cider Vinegar

Candied Ginger

Brown Mustard Seeds

Green Tomato

Chili Powder

Brown Sugar

Tomatillos

Chutney

Raisins

Onion

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Chutney

Water

Equipment you will use

Paper Towels

Spatula

Knife

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.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Chutney

Equipment you will use

Pot