Cherry Tomato Chutney

Processing: Boiling Water Canner
15 minutes
Storage: 12 months+
Yield: 9 cups per batch
A spicy chutney packed with granny smith apples, red capsicum, yellow cherry tomatoes, onion, apple cider vinegar and spices. 
2 cups apple cider vinegar (at least 5% acidity)
4 cups peeled, diced granny smith apples
1 cup finely diced red capsicum (sweet bell pepper)
6 cups quartered cherry tomatoes
1 cup sultanas (golden raisins)
1 cup finely diced onion
1 cup sugar
1 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons cumin seed
1/2 teaspoon ground ginger
1 garlic clove, finely minced
2 tablespoons yellow mustard seeds
1 teaspoon kosher or pickling salt
Cook relish.
Combine all ingredients in a large pot, bring to a boil and simmer until thick.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes while you cook the chutney. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot relish.
Prepare lids.
While you are making the chutney, place the lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot chutney into hot jars.
Immediately spoon the hot chutney into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal.
Process jars in a boiling water canner for 15 minutes.
Process jars of chutney in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

  • Try different varieties of cherry tomatoes, or regular tomatoes if you like;
  • Spices are okay to omit, or add extra. 

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