Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Case in point - Green Tomato Chutney. I very often wind up with a few jars of green tomato chutney at the end of my growing season. So many times I still have a lot of green tomatoes on the vines that haven’t ripened, and frost is threatening to destroy them. Rather than letting them go to waste, I will pick the green tomatoes and make green tomato chutney. Green tomatoes have a different flavor from ripe red tomatoes. Green tomatoes are grassier, obviously “greener” to taste, with a slight bitterness that can be quite welcoming. Let’s talk about how we make green tomato chutney, shall we? Simmer, stirring often, until the mixture breaks down and becomes thick and sauce, about 20 minutes. Enjoy! Store your green tomato chutney in the refrigerator sealed in glass jars for a month or so, or freeze it for up to 3 months. Simple, isn’t it? It’s basically a bit of chopping and simmering. You can beat that for simplicity! You can, of course preserve your chutney if you’d like to keep it longer in your pantry. Here are the steps to preserve your chutney with the water bath method.
The National Center for Home Food Preservation provides home canning instructions and many recipes that have been tested for food safety. NCHFP.uga.edu. Wash jars, lids and rings in hot soapy water, or run jars and rings through the dishwasher. If a recipe calls for 10 minutes or more processing time, you do not need to sterilize jars by boiling. Scoop the chutney into the jars, leaving a ½ inch space. A canning funnel is very useful. Use a wooden or plastic chop stick to release any air bubbles. Wipe the rims clean with a wet paper towel. Place lids and rings onto the jars, gently twist the rings until they stop, then tighten just once more inch. Air must be allowed to escape. The canner should have warm water in it about a quarter filled. (Don’t place cool or cold jars into hot water.) Place the jars on the rack and add more water to cover the jars with 1” of water. Bring water to a rolling boil and start the timer for 15 minutes. Turn off heat and wait 5 minutes. Then lift the jars out and put on a dish towel on a cutting board. Do not put hot jars on a cold surface. A canning jar lifter is almost essential, as you do not want to tilt the jars. (The water on top will evaporate and does not need to be removed). Don’t touch the jars or rings for 12-24 hours. The lids with pop tight as they cool, rather quickly. If a lid doesn’t seal within an hour, replace the lid and reprocess, or put in the refrigerator. Remove the rings and wash the jars thoroughly. Store jars in a cool, dry place without the rings. Label with contents and date.
NOTE: The processing time is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. That’s it, my friends! I hope you enjoy your green tomato chutney! This stuff ROCKS! So many ways to enjoy it.
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