Green Tomato and Apple Chutney
A sweet and tangy green tomato and apple chutney offers a delightful way to preserve surplus green tomatoes before winter.
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Instructions
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Combine green tomatoes, tart apples, onions, raisins, light brown sugar, ginger, crushed black peppercorns, quatre-épices, coarse salt, and garlic in a 10-quart pot.
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Add 6 tablespoons vinegar; cook over medium-high heat, gradually adding the remaining vinegar as the mixture boils.
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Reduce heat to a lively simmer, stirring occasionally initially, then frequently as the mixture thickens over approximately 3 hours, until a spatula leaves an open space for 2-3 seconds.
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When thick, transfer chutney to sterilized jars, leaving 1/2 inch headspace.
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Prepare a water bath canner. Process jars in the water bath for 15 minutes, then store in a cool, dark place.