Tangy Green Tomato Chutney made with unripe green tomatoes, red onions and raisins. This is such a tasty chutney recipe, perfect for gardening season! Store in the refrigerator or can it to preserve. This will make (3) 1 pint jars.
4cupsmalt vinegarheinz and holland house are good or apple cider vinegar
Instructions
Place all the ingredients in a large pot, stirring to combine.
Bring to a boil and then reduce to a simmer. Continue to simmer, stirring occasionally, until it thickens into a nice thick brown chutney. This takes about 2 hours depending on how watery the tomatoes are.
To store in the refrigerator: Pour chutney into glass jars, and then add lids. Allow to cool down on your counter for 1 hour. Put jars in the refrigerator and use how you like. This chutney will last for a few weeks in the refrigerator.
To can: Fill the jars with green tomato chutney, leaving a 1/4-inch space from the top. Use a wet paper towel to clean the jar rims. Put on the lids and secure them with canning rings.Place a steamer rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using canning tongs. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely overnight. The jar lids should make a popping sound as they seal. If a lid doesn't seal, store the jar in the refrigerator. Green Tomato Chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year.