Tomato Chutney Recipe

Tomato Chutney Recipe

This recipe allows you to take advantage of a surplus of harvest fruits and vegetables that taste so good when freshly picked but can’t all be used immediately.

Tomato Chutney ingredients:

6 1/2 cups ripe red tomato 1375 mL
6 cups ripe tart apples, peeled, cored & diced 1250 mL
3/4 cup cider vinegar 75 mL
1 cup granulated sugar 250 mL
1/2 cup maple syrup 125 mL
1 tsp pickling spice 5 mL
1/2 tsp whole cloves 2 mL

How to Make Tomato Chutney:

Peel and dice tomatoes; press overnight. In the morning, pour off and discard the juice and add the tomato pulp to the diced apples. In a large stockpot add vinegar, sugar, maple syrup and mix well. Add tomato and apple mixture to the stockpot.

Put pickling spice and cloves into a cheesecloth bag and add to mixture. Simmer, stirring occasionally, until thickened (about 15 minutes). Remove from heat, discard spice bag and pour chutney into hot, sterilized jars and seal. Makes approximately 3 - 4 pints.