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Tomato Chutney

Posted by miya none (My Page) on
Wed, Sep 19, 12 at 21:34

Hi everyone, yet another "is this safe for canning?" question from a newbie. A dear friend gave me this recipe from the 1970s and I made it just as written (but scaled down!), and BWB'd it. It was delicious, especially on gouda. But now I'm fretting about the shelf safety since I couldn't find anything similar in the newer canning books I looked at. Please help!

Tomato Chutney

6 lbs tomatoes
3 lbs tart apples
2 lbs yellow onions
2 lbs sugar
1 qt cider vinegar
1/2 c salt
1 Tablespoon black pepper
1 tsp cinnamon (or adjust to your taste)

Core but do not peel the tomatoes and apples. Coarsely chop the tomatoes, apples, and onions. The original says "grind everything using the coarse blade on the grinder." �I used my mandoline on the large julienne setting with an extra chop at the end.
Mix all ingredients and cook until soft, blended, and thick, about ninety minutes. Process and seal in sterilized jars.

Follow-Up Postings:

RE: Tomato Chutney

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.


RE: Tomato Chutney

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.


RE: Tomato Chutney

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?

RE: Tomato Chutney

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.


RE: Tomato Chutney

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.


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