Tomato-Garlic Chutney Recipe

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Ingredients

Count

Nutrition

35186

Calories

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Ingredients:

Serving

canning instructions
7 3/4 lb ripe tomatoes, peeled (see notes )
1 1/2 lb sweet-tart apples such as jonathan or gravenstein
3 cups firmly packed brown sugar
3 cups cider vinegar
2 cups coarsely chopped onions
1 cup golden raisins
1/3 cup finely chopped fresh red or green jalapeno chiles
1/4 cup minced garlic
3 tbsp ground cumin
2 tbsp paprika
1 tbsp minced fresh ginger
2 tsp black or yellow mustard seeds
2 tsp ground coriander
2 tsp pepper
1 1/2 tsp salt

Directions:

Follow steps 1 through 4 of Canning Instructions, using six pint-size jars.
Core tomatoes, then coarsely chop; you should have 3 1/2 quarts, including juices. Peel, core, and coarsely chop apples; you should have 1 quart.
In an 8- to 10-quart pan, combine tomatoes, apples, brown sugar, vinegar, onions, raisins, chiles, garlic, cumin, paprika, ginger, mustard seeds, coriander, pepper, and salt. Measure volume (see Sunset's Canning Tips below). Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often until mixture is thick and reduced by 1/2, about 2 hours.
Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see Notes).
Sunset's Canning Tips:
Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about 1/4 cup less.
Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.
Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	35185.89 Kcal (147316 kJ)
Calories from fat	19286.64 Kcal
		% Daily Value*
Total Fat	2142.96g	3297%
Sodium	108177.45mg	4507%
Potassium	12367.11mg	263%
Total Carbs	2947.52g	983%
Sugars	858.38g	3434%
Dietary Fiber	105.24g	421%
Protein	1119.96g	2240%
Vitamin C	538.9mg	898%
Vitamin A	0.3mg	9%
Iron	26.7mg	148%
Calcium	1419.9mg	142%

Amount Per 100 g
Calories	634.54 Kcal (2657 kJ)
Calories from fat	347.81 Kcal
		% Daily Value*
Total Fat	38.65g	3297%
Sodium	1950.86mg	4507%
Potassium	223.03mg	263%
Total Carbs	53.16g	983%
Sugars	15.48g	3434%
Dietary Fiber	1.9g	421%
Protein	20.2g	2240%
Vitamin C	9.7mg	898%
Iron	0.5mg	148%
Calcium	25.6mg	142%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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