warm tomato chutney

Ingredients

• Servings: 4
• 1 1/2 pounds large tomatoes
• 1 1/2 pounds cherry tomatoes, nicked and squeezed
• 1 large green bell pepper, diced
• 1 red onion, diced
• 1 tablespoon diced candied ginger
• 1 (5 ounce) package sweetened dried cranberries
• 1 1/2 cups vinegar
• 1 1/2 cups packed brown sugar
• 1 tablespoon pickling spice
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 (1 pint) canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• bring a pot of water to a boil. add large tomatoes to boiling water for 1 to 2 minutes; transfer to a bowl of ice water. peel large tomatoes, squeeze out excess juice and seeds, and dice.
• combine large tomatoes, cherry tomatoes, green bell pepper, red onion, and ginger in a large cast iron pot. stir dried cranberries, vinegar, brown sugar, pickling spice, chili powder, and salt into tomato mixture; bring to a boil. reduce heat to medium and cook until chutney is thickened, at least 1 hour.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air . 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 and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• remove the jars from the stockpot and place 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.