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CHERRY TOMATO CHUTNEY






A spicy chutney packed with granny smith apples, red capsicum, cherry tomatoes, onion, apple cider vinegar and spices. Our favourite recipe when we get a large amount of homegrown cherry tomatoes!
   
Ingredients for  CHERRY TOMATO CHUTNEY
 
Yield: 9 cups
Cherry Tomatoes, Diced
6 cups
Granny Smith Apples, Peeled, Diced
4 cups
Apple Cider Vinegar (minimum 5% acidity)
2 cups
Onion, Finely Diced
1 cup
Red Capsicum (Sweet Bell Pepper), Finely Diced
1 cup
Sultanas (Golden Raisins)
1 cup
Sugar, White
1 cup (optional)
Yellow Mustard Seeds
2 tablespoons
Cumin Seed
1 1/2 teaspoons
Black Pepper, Ground
1 teaspoon
Salt, Finely Ground (No Additives)
1 teaspoon (optional)
Garlic Clove, Finely Minced
1
Chilli Powder
1/2 teaspoon
Ginger, Ground
1/2 teaspoon
Turmeric, Ground
1/2 teaspoon

METHOD:
1.  Clean jars and equipment by washing in hot soapy water and rinsing well before use.
2.  Wash tomatoes. Discard spoiled tomatoes (damaged tomatoes will affect the flavour, reduce storage period and increase risk of spoilage). Remove tomato cores if using large tomatoes. Dice tomatoes.
3.  Peel, core and dice apples.
4.  Peel and finely dice onion.
5.  Peel and finely dice capsicum.
6.  Peel and finely mince garlic clove.
7.  Measure all ingredients into a large pan. Stir well. Bring to a boil, then simmer until thick.
8.  When the tomato chutney is ready: place the lids into a heatproof bowl and cover the  lids with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
9.  Place jars onto a heatproof surface i.e. wood board (or tea towel).
10.  Fill jars with hot tomato chutney, filling to 1.25cm (1/2 inch) from the rim of each jar.
TIP: use a jar funnel to fill jars.
11.  Using a non-metal utensil (i.e. chopstick), remove any bubbles and add more hot tomato chutney if required to correct the headspace if it dropped below 1.25cm (1/2 inch) from the jar rim.
12.  Wipe jar rims with a damp paper towel to remove any food residue.
13.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
14.  Place jars of tomato chutney into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
15.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
16.  After 12-24 hours: check jars have sealed before labelling and dating clearly.
17.  Store jars of tomato chutney in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
18.  Refrigerate jars upon opening and consume contents within 2 months.
  
Processing Time for  CHERRY TOMATO CHUTNEY  in a Boiling Water Canner

Altitude Processing Times
Packing Style
Jar Size
0-1000 ft
1001-3000 ft
3001-6000 ft
6000+ ft
Hot Pack
1 Litre /Quart
(4 cup volume)
or smaller
15 minutes
20 minutes
20 minutes
25 minutes
 
NOTES:
o  Do not remove or reduce vinegar quantity;
o  Vinegar type can be changed, as long as the vinegar used is minimum 5% acidity;
o  Try different varieties of cherry tomatoes, or regular tomatoes if you like;
o  Sugar type – brown, white, raw etc;
o  Sugar quantity can be reduced, or left out completely if you prefer;
o  Extra heat – replace some of the capsicum with some fresh chilli (or add extra chilli powder);
o  Spices are okay to leave out (some, or all). 
 
Author: Megan Radaich        
Image Credit: Megan Radaich          
 
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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