Tomato Apple Chutney

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE vinegar and apples in a large saucepan. Add remaining ingredients. Bring to a boil, stirring frequently. Reduce heat and simmer 30 minutes, stirring frequently.
  3. LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tomato Apple Chutney | Apple Chutney Recipe - Ball® Fresh Preserving is rated 4.8 out of 5 by 4.
Rated 5 out of 5 by from Delicious and versatile! I second the recommendation to serve this with brie- it's delicious on a croissant with brie for a tasty lunch! I also really like it as a spread instead of ketchup on pork burgers topped with a melty meunster!
Date published: 2017-09-24
Rated 5 out of 5 by from Keeper Made this chutney 6 mos ago; it has become better with aging in the jar. It's absolutely fabulous as recommended; served with a warmed, slightly gooey brie. There is no need to warm the chutney itself. Serve with sourdough toasts lightly brushed with olive oil. It has been a hit at every party, and disappears quickly. I can't wait to make this season.
Date published: 2016-04-10
Rated 5 out of 5 by from So much flavor! Great recipe. We pretty much followed the recipe with the exception of adding a jalapeño pepper and apple cider vinegar instead of the white. I used all the tomato juice after cutting and next time probably won't because it took 4 hours to reduce it down to a good consistent for chutney. End result was bursting with flavor and rocked on the cracker smoke cheddar and chutney. We are going to make more soon with the excess tomatoes from the garden.
Date published: 2015-10-03
Rated 4 out of 5 by from Cooking this Chutney This is a great recipe but be prepared to let it cook on a low simmer for a few hours, not 30 minutes until it becomes thick enough to really be chutney. The flavor is great!
Date published: 2015-08-09
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