DirectionsStep1Prep all your ingredients - wash and chop the tomatoes (core if needed, no need to peel) and chop the raisins, onions, and garlic in a food processor.Step2Add the ingredients to a 6-quart or larger pot as they're ready. Bring to a boil, reduce heat to maintain a low simmer for 1 hour or until thickened slightly.Step3After an hour, the chutney will have reduced some, but still be quite chunky. Blend the chutney to the smoothness you desire, either with a hand-held blender or by transferring to a blender in batches.Step4Let cool and transfer it to jars to store in the fridge for up to a month.Step5Let cool and transfer to freezer containers (leaving 1-2 inches of headspace for expansion) to freeze for a year and a half.Step6Keep the chutney warm, fill a water bath canner and set on the stove to heat. Wash seven half-pint jars and lids, keeping the jars full of hot water until ready to fill.Step7Using one jar at a time, empty jar of water and ladle chutney into jar leaving 1/4 inch headspace. Run a thin spatula or chopstick around jar to release bubbles, wipe rim with a damp cloth and attach lid. Transfer jar t…Step8Lower rack in canner, cover, and bring to a boil over high heat. Once boiling, start the timer for 15 minutes (you may need to adjust the heat a bit to keep at a boil, but not so much that the jars knock about).Step9Turn off the heat when the timer goes off, remove the lid and let the jars sit in the water for 5 minutes. Remove jars to a towel lined surface to sit undisturbed for 12 hours.Step10Remove rings, check seals and label jars. Store in a cool, dark place for up to 18 monthsIngredientsIngredients9 cupsGreen Tomatoes (washed, cored & chopped, about 5-6 pounds)2 cupsApple Cider Vinegar (or white vinegar)1 ½ cupsOnions (chopped, yellow, red, or white)1 cupRaisins (chopped, regular or golden)1 cupBrown Sugar½ cupHoney2 clovesGarlic (minced)1 ½ teaspoonsChili Powder1 teaspoonPure Sea Salt (or canning salt)1 teaspoonDried Ginger (ground)½ teaspoonDry Ground Mustard½ teaspoonCayenne Pepper (or red pepper flakes, to taste)See moreNutritionalNutritional50 Calories0.1 gTotal Fat12 gCarbohydrate57 mgSodium1 gProteinFrom anoregoncottage.comRecipeDirectionsIngredientsNutritionalExplore furtherOld Fashioned Green Tomato Chutney - The Cooking …thecookingcollective.co…How to make green tomato chutney Features Jamie Oliverjamieoliver.comGreen Tomato Chutney - Traditional English Recipe - …food.comEasy Green Tomato Chutney Recipe • Lovely Greenslovelygreens.comGreen Tomato Chutney - Simply Recipessimplyrecipes.comRecommended to you based on what's popular • Feedback
Sugar Free Tomato Chutney
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WebOct 12, 2019 · Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that …
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WebHow To Make Green Tomato Chutney. Cut the tomatoes into slices. Chop the onions finely. Mix them in a big bowl with salt and let it sit overnight. The next day, cut the sultanas and apples into small pieces. In a big pot, mix …
WebNov 16, 2023 · Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings. Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage). Ladle …
WebSep 1, 2022 · Step 2: Cook the onions, then add the garlic and tomatoes. Step 3: Add the remaining ingredients (except the basil). Cover and simmer on low heat for 45 minutes or until the chutney is thick and reduced by …
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WebThe Green Tomato Chutney recipe out of our category Chutney! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! Low-Carb Recipes; Low-Cal …
WebIf that's about to happen, add a couple of tablespoons of water. Press the chutney through a mesh strainer with a back of a spoon so that only the pits remain. Discard the pits. Transfer into jars and consume within two …
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