TOMATO TOMATILLO CHUTNEY - 'TOM TOM'
Sweet and tangy!
Provided by Effie
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h45m
Yield 25
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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 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.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 32.8 g, Fat 0.6 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 61.2 mg, Sugar 28.4 g
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stelina pap
[email protected]I've never made chutney before, but this recipe was so easy to follow. I'm so glad I tried it! The chutney is delicious and I've been using it on everything from chicken to fish to grilled vegetables. It's the perfect way to add a little extra flavor
Hamzo 0071
[email protected]This chutney is so easy to make and it's so delicious. I love the way the tomatoes and tomatillos cook down and create a thick, flavorful sauce. I also appreciate the fact that this chutney is not too spicy. It's the perfect balance of sweet and savo
Agbor Juliet
[email protected]This chutney is a great make-ahead dish. I usually make a big batch and then store it in the refrigerator. It keeps for weeks and it's always ready when I need it. I love to use it as a quick and easy appetizer. I just put out a bowl of chutney with
Eklavya Gupta
[email protected]I'm not usually a fan of chutney, but this one is really good. It's not too sweet and it has a nice spicy kick. I love the way the tomatoes and tomatillos cook down and create a thick, flavorful sauce. I've been using it on everything from chicken to
Muneeb Sami
[email protected]This chutney is so versatile. I've used it as a dipping sauce, a marinade, and a spread. It's always delicious. I love the way the flavors change depending on what you use it with. It's also really easy to make. I usually double the recipe so I have
Md Sheraj
[email protected]This chutney is a great way to use up leftover tomatoes and tomatillos. I had a bunch of both in my fridge and wasn't sure what to do with them. I found this recipe online and decided to give it a try. I'm so glad I did! The chutney is delicious and
apna Ajk
[email protected]I've never made chutney before, but this recipe was so easy to follow. I'm so glad I tried it! The chutney is delicious and I've been using it on everything from chicken to fish to grilled vegetables. It's the perfect way to add a little extra flavor
Eduardo Ramirez
[email protected]This chutney is so easy to make and it's so delicious. I love the way the tomatoes and tomatillos cook down and create a thick, flavorful sauce. I also appreciate the fact that this chutney is not too spicy. It's the perfect balance of sweet and savo
Sk munna Elahi
[email protected]This chutney is a great make-ahead dish. I usually make a big batch and then store it in the refrigerator. It keeps for weeks and it's always ready when I need it. I love to use it as a quick and easy appetizer. I just put out a bowl of chutney with
MD SUMON
[email protected]I'm not usually a fan of chutney, but this one is really good. It's not too sweet and it has a nice spicy kick. I love the way the tomatoes and tomatillos cook down and create a thick, flavorful sauce. I've been using it on everything from chicken to
Rivonia Tanises
[email protected]This chutney is so versatile. I've used it as a dipping sauce, a marinade, and a spread. It's always delicious. I love the way the flavors change depending on what you use it with. It's also really easy to make. I usually double the recipe so I have
Shawkat Ali
[email protected]I made this chutney for a party I was hosting and it was a huge hit! Everyone loved it. I served it with crackers and cheese and it was the perfect appetizer. I also used it as a marinade for chicken and it turned out so tender and flavorful. I highl
Kallum Krupinski
[email protected]This chutney is a great way to use up leftover tomatoes and tomatillos. I had a bunch of both in my fridge and wasn't sure what to do with them. I found this recipe online and decided to give it a try. I'm so glad I did! The chutney is delicious and
IKECONZY GH
[email protected]I've tried many chutney recipes over the years, but this one is by far my favorite. It's so easy to make and the results are always delicious. I love the way the tomatoes and tomatillos cook down and create a thick, flavorful sauce. I also appreciate
Mandom Ringo
[email protected]This chutney is an absolute delight! The combination of tomatoes, tomatillos, and spices creates a flavor profile that is both tangy and sweet. I especially love the addition of cilantro, which adds a fresh, herbaceous note. I served this chutney wit