Sweet Yellow Tomato Chutney


Preserving Method: Water Bath Canning

  1. MEASURE vinegar into a large stainless steel saucepan. To prevent the apples from browning, drop them into the vinegar as they are being chopped, stirring to ensure all surfaces are covered.
  2. ADD tomatoes, raisins, onions, granulated sugar, brown sugar, chili peppers, garlic, mustard seeds, gingerroot, cinnamon and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the chutney is thick enough to mound on a spoon, about 1 hour.
  3. 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.
  4. LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. 
  5. PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
    Sweet Yellow Tomato Chutney - Ball® Recipes is rated 4.0 out of 5 by 3.
    Rated 4 out of 5 by from mixed I halved the recipe and still made 6-half pint jars...also took a good 8 hrs cooking time
    Date published: 2016-07-17
    Rated 5 out of 5 by from Fall in a jar! Made this recipe using Yellow Pear tomatoes with my mom. Made the following modifications: • Cut cider vinegar in half. Use 2C apple juice, 2C cider vinegar • Omit the onion and garlic • Cut mustard seed quantity in half LOVE the sweet and spicy blend in this chutney and am hoarding it in my pantry!
    Date published: 2015-10-13
    Rated 3 out of 5 by from Lots of work I found that the chutney was very spicy. Needs a really large kettle to cook. Mustards seeds tended to burn a bit and there are black specs. A photo would have been helpful. Took more time than recipe cited.
    Date published: 2014-08-25
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