I have no idea how long you're processing it, but since it's 100% vinegar and has lots of sugar, as long as the mixture isn't too dry, it should be fine. The 90 minutes' cooking will acidify the low-acid ingredients as long as they're thoroughly mixed so the vinegar penetrates.

Carol

Agree that it is safe just because it is a straight undiluted vinegar recipe and it is very close to the approved Tomato-Apple Chutney recipe.

This one is apparently intended as a fresh use recipe not a canning recipe but if processed for the standard chutney processing time of 10 min. it's fine.

Dave

Yum the recipe linked to the Tomato Apple Chutney looks good. I might have to try this with my extra tomatoes! Has anyone tried it?

Heaven knows I'll have enough tomatoes this year. I might try that one myself, but I think if I do I'll use cider vinegar and not worry about the darker color.

Carol

I just reviewed the directions, which I had not looked at previously. Although you could leave the skins on the tomatoes, those I would peel.

Up to you.

Carol