Easy Tomato Chutney With A Kick Recipes

Steps:

• Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.

Steps:

• In a saucepan, bring vinegars, sugar, salt, black pepper, chili flakes and mustard seeds to a boil, stirring occasionally.
• Stir in tomatoes, bell peppers and scallion greens.
• Simmer, uncovered, for about 1½ hours, or until reduced to about three cups and thickened.
• Stir occasionally, increasing frequency of stirring in the last hour.

Steps:

• Take a non stick heavy bottom pan and heat the oil.
• Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder.
• Saute for 2 minutes and add chopped tomatoes, salt and sugar.
• Keep covered and stirring for 10 minutes or until tomatoes are soft.
• Allow to cool to the room temperature.
• Add nutmeg now.
• Put the mixture in the blender and blend till smooth (Remove bay leaves before blending).
• Fill in a sterilised jar and keep refrigerated.