Tuesday, November 27, 2012
Easy Green Tomato Chutney
If success in tomato growing could be judged by the number of green tomatoes I pick in late October and November in anticipation of impending frost, then I am most certainly successful! I have had these large bowls of green tomatoes, and more, over the past few weeks.
One way to deal with such a bountiful amount of small green tomatoes is to make Green Tomato Chutney.
I chopped up 4 quarts worth of green tomatoes, and through it in my big stock pot along with 2 sliced onions, 2 "arkansas black" apples I had on hand, and 2 handfuls each of craisins and dried blueberries, along with 3 cups of brown sugar, 2 tablespoon mustard seeds, 2 teaspoons of ground ginger, 2 teaspoons curry powder, 2 teaspoons of allspice, and 2 teaspoons of salt, and 4 cups of apple cider.
This is cooked on low medium, for 40 minutes to an hour or until it reaches a jam like consistency.
I use a steam canner -- you can see the bottom part in the corner. It uses less water than a water bath canner and comes to a boil much quicker. Process the jars for 20 minutes, turn off the heat then let sit in the canner for 5 minutes more.
I made these 10 pints, and another 2 pints that I put in the fridge rather than can.
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