'Tom Tom' Chutney: A Fusion of Tomato and Tomatillo

Ingredients 0/12

Step 1

Put 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 everything to a boil, stirring occasionally until the brown sugar has completely dissolved. Then lower the heat and let it simmer gently, stirring now and then, until the chutney thickens up nicely—this usually takes about 1 to 2 hours.

Step 2

While the chutney is cooking, sterilize your jars and lids by boiling them in water for at least 5 minutes. When the chutney is ready, carefully spoon it into the warm jars, leaving about a quarter-inch of space at the top. To get rid of any air bubbles, run a thin knife or spatula around the inside edges of the jars. Wipe the rims clean with a damp paper towel before sealing them with the lids and rings.

Step 3

Place a rack or a folded towel in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then gently lower the filled jars into the pot, making sure they don’t touch each other. Add more boiling water if needed, so it’s at least an inch above the jars. Cover the pot and let the jars process in the boiling water for 15 to 20 minutes, or follow the recommended time from your local extension office.

Step 4

Once done, carefully remove the jars and set them on a cloth or wooden surface a few inches apart. Let them cool completely. When cool, press the center of each lid to check the seal—it shouldn’t pop up and down. Store your chutney in a cool, dark place, and if you have any leftover that’s not canned, just pop it in the fridge or freezer.