from 250 Home Preserving Favorites
The aroma while this chutney is cooking is amazing! I used chipotle peppers, which gives it an interesting smoked flavor.
Ingredients
4 cups (1 L) chopped seeded peeled plum (Roma) tomatoes
4 cups (1 L) chopped peeled apples that soften
2 cups (500 mL) chopped onions
1 ½ cups (375 mL) packed brown sugar
¾ cup (175 mL) granulated sugar
1 cup (250 mL) cider vinegar
2 large cloves garlic, minced
2 tsp (10 mL) finely minced drained canned chipotle pepper, or to taste
1 tsp (5 mL) salt
1/8 tsp (0.5 mL) ground cloves
¾ cup (175 mL) golden or sultana raisins
Directions
In a Dutch oven or a large, deep, heavy-bottomed pot, combine tomatoes, apples, onions, brown sugar, granulated sugar, vinegar, garlic, chipotle pepper, salt and cloves. Bring to a boil over high heat, stirring often.
Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for 45 minutes. Stir in raisins, cook, stirring often, for 15 to 20 minutes or until thickened. Test for doneness.
Ladle into sterilized jars to within ½ inch (1 cm) of rim. Remove any air pockets and adjust headspace, if necessary, by adding chutney; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.
Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Makes about four 8-ounce (250 mL) jars
Tip: Varieties of apples that soften when cooked include McIntosh, Courtland, Empire and Russet.
Buy chipotles (smoked jalapenos) with tomato puree in 7-oz (210 mL) cans. You will also see them labeled “in adobo sauce,” which is a stewed tomato sauce with vinegar, garlic and spices. If you cannot find chipotle peppers, use any other fresh hot chile pepper you like, or hot pepper flakes, to taste.
Variations: Tomato Basil Chutney with Sun-Dried Tomatoes – omit the chipotle peppers, ground cloves and raisins. Add 2 tsp (10 mL) dried basil, 1 tsp (5 mL) dried oregano and ½ cup (125 mL) finely chopped softened sun-dried tomatoes.
Yellow Tomato Chutney – use yellow tomatoes in place of the plum tomatoes and replace the chipotle pepper with 1 tbsp (15 mL) finely chopped jalapeno peppers.
Nada’s Tips & Tricks: Taste often as you go through the cooking process. Adjust the heat level along the way, adding more peppers if you like your chutney to have a nice kick of heat. Add more tomatoes and apples if you go overboard with the heat. Add your own twist on the flavour combinations – I like making this for Christmas so add some all spice and a touch of cinnamon.
Courtesy of 250 Home Preserving Favorites by Yvonne Tremblay © 2010 www.robertrose.ca Reprinted with permission. Available where books are sold.Credits: Text copyright © 2010 Yvonne Tremblay. Photographs copyright © 2010 Robert Rose Inc. Cover and text design copyright © 2010 Robert Rose Inc. https://robertrose.ca/catalogue/250-home-preserving-favorites/