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