Tomato-Apple Chutney


Those jars in the background on the table in today’s post on cream-style corn? That’s the latest thing coming out of my canning pot–Tomato-Apple Chutney!


  1. Beth Brown says:

    :chicken: Seriously, you need to quit posting these photos and recipes! Everything looks so good – first, it started with the hot pepper butter and now apple-tomato chutney. I’m going to have to re-mortgage my home to pay for all the canning jars I’m using! I’ll need to quit my job so that I have time for all of my canning!

    Love, love, LOVE your blog!

    Beth aka oneoldgoat

  2. brenda harmon says:

    Don’t you just love to stand back and look at your accomplishment? I sometimes open my cabinets and just look at my jars I’ve canned. It’s such a great feeling. People who don’t can look at me like I’m nuts. I’ve never had any tomato preserves or chutney before. How would you eat chutney? Is it for meats, breads or as a side?
    Looks yummy though!

    • Suzanne says:

      You can do all kinds of things with chutney! Pour it over a block of cream cheese and serve with crackers, like an appetizer. Serve with various meats, the way you use cranberry sauce with turkey. Mix it with rice to make pilaf. Mix it with sour cream to make a dip. Mix it with mayonnaise and put it on a sandwich or burger. Etc.

  3. Alison says:

    umm… I need this recipe. Is it already posted? I checked the cooking index, but didn’t see it. Also, what about a search box for the recipe index? That would be a fantastic feature! (When I grow up I wanna cook like you do!! your blog is my internet ‘porn’)

    • Suzanne says:

      No, I’m sorry, this recipe is from the Ball Blue Book of Preserving. Here it is:

      2 1/2 quarts chopped, peeled, cored tomatoes (about 12 large)
      1 quart chopped, peeled, cored apples (about 5 medium)
      3 cups brown sugar
      2 cups chopped cucumbers
      1 1/2 cups chopped onions
      1 1/2 cups chopped sweet red peppers
      1 cup raisins
      1 hot red pepper, chopped
      1 clove garlic, minced
      1 tablespoon ginger
      1 teaspoon salt
      1 teaspoon cinnamon
      3 cups vinegar

      Combine all ingredients in a large saucepot. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water bath.

      Says it makes 6 pints. It made more than that for me (as you can see in the picture, though I made mixed pints and half-pints, it still adds up to more than 6 pints). I measured the apples and tomatoes after peeling, coring, chopping. I don’t know if that made a difference in the quantity I came up with? I was kinda unclear how to measure it out. I definitely used more than the 12 tomatoes they refer to as being equal to 2 1/2 quarts.

  4. Jodie in Texas says:

    You know I might have to try and can again. My 1st and only time made some not too good pickled peaches (spiced). I used to love those. My mom and her mom used to can up a storm. Former farm people. My grandmother made mass quantities of homemade creamed corn in a huge pot, then froze it in quarts made of cardboard (pre-ziplok bags). My mom religiously made pear preserves, fig & strawberry preserves and other stuff. Granny made canned tomatoes, canned green beans, jams etc. No chutney though, but the tomatoe preserves were great on my PopPop’s burned bottom bisquits. Yes, he cooked them in an old iron frying pan on top of the stove 1st so that the bottoms would be dark brown or black. I pealed those off and gave them to him and ate the good parts.

Add Your Thoughts