4 lbs. ripe, red tomatoes, (about 6 cups peeled, seeded and chopped, small)
2 large yellow onions (about 5 cups peeled and chopped, small)
2 large Granny Smith apples (about 3 cups peeled and chopped, small)
2 Tbs. freshly squeezed lemon juice
1 large Jalapeno pepper
1 cup golden or black raisins
1 cup apple cider vinegar
1 cup brown sugar, firmly packed
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cracked, black pepper
1 tsp. ground cinnamon
1 tsp. hot sauce such as SrirachaDIRECTIONS:
Peel tomatoes by dipping them in boiling water for 30 seconds. Let tomatoes cool for 5 min. The peels can easily be pulled away with a knife.
Quarter tomatoes and squeeze out seeds. Chop tomatoes and onion into 1/4” pieces. Add to a large stockpot.
Peel, core and chop apple into 1/4” pieces. Pour lemon juice over apples and add to stockpot as well.
Carefully remove seeds from Jalapeno pepper, mince and add to stockpot.
Add raisins, apple cider vinegar, brown sugar, salt and all the spices and hot sauce.
Set pot over medium heat and stir until chutney starts cooking. Reduce heat and simmer uncovered for approximately 1 1/2 hour stirring regularly until chutney is thick and jam like.
Ladle hot chutney into sterilized pint jars, leaving ½ inch gap. Wipe rims of jars clean and place a sterilized two-part cap onto jars. Tighten caps and process in a boiling water canner for 20 minutes. The water needs to cover the jars by at least an inch. Keep the cannig pot covered and maintain a rolling boil throughout the process. Remove jars carefully with a jar lifter and place on a rack. Let cool completely. Check seals.
Store in a cool place for at least 3 weeks before using to allow flavors to blend and mellow.