Green Tomato Chutney

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Green Tomato Chutney

By Recipe Courtesy of Cooking with Paula Deen Magazine July/August 2010

Paula says the secret to the tastiest canning boils down to one simple rule her Grandmother Paul taught her… use only produce just picked from the field.

Support your local farmers and your pocketbook this summer by buying your produce when it’s at the peak of freshness and coincidentally most affordable. Following Paula’s simple recipes and canning techniques will guarantee you some of your own “Summer in a Jar” come December.

Green Tomato Chutney
Yields: 6 pints

Ingredients:
2 pounds green tomatoes
2 pounds Granny Smith apples, peeled, cored and diced
2 medium sweet onions, diced
1 lemon, sliced and seeded
1 orange, sliced and seeded
1 clove garlic, minced
½ cup golden raisins
½ cup dried cranberries
1 ½ tablespoons mustard seed
½ tablespoon ground red pepper
1 tablespoon ground ginger
½ tablespoon ground cinnamon
2 cups apple cider vinegar
1 ½ pounds light brown sugar
6 pint canning jars, lids and bands

Directions:
In a large Dutch oven, combine all ingredients. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Reduce heat to medium and cook, stirring occasionally, for one hour or until thickened. Remove from heat.

Sterilize jars, lids and bands just before using for 10 minutes in simmering water or the dishwasher. Remove one at a time when ready to fill.

While chutney is still hot, ladle into the hot sterilized jars, filling to within ¼ inch of the rim. Wipe rims with a clean damp cloth, and seal jars with lids and bands. Process in a boiling water bath for 10 minutes. Remove from water bath, and cool completely at room temperature.

Click on our Home Canning 101 article for more detailed canning directions with pictures.

Recipe courtesy of Cooking with Paula Deen Magazine July/August 2010

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Leave a Comment

Reader Comments:

54321

Paula, I think it was summer of 2011 when I decided at then 36 years old that I wanted to learn the ways of my grandmother of canning making homemade preserves etc. But I had no success at it as i could not get it to gel properly. So then in 2012, I decided to try it again and it worked. But i had also told my husband that i wanted to learn how to can. So he bought me a pressure canner, and then in April of this year I went to NC to visit my parents and mom taught me how to can. So I have been a canning and preserve canning nut ever since. So I have wanted a chutney recipe(SOUTHERN LADIES TRADITION). Although I am not southern born and bred, I have made it my mission to be a southern woman. This is where you come in, I would have never been this determined to expand my recipes or learn how to create my own. So thank you Paula, you truly are my idol, and I AM YOUR NUMBER 1 FAN. Love you bunches, Melody Paasch P.S. I am seriously hoping that you will give me the chance to be on your show with you one day because I have a menu that will BLOW your socks off.LOL

By Melody Psssscch on September 18, 2012

54321

can i use unripened tomatoes from my garden? please answer soon as i have alot!\

By DEBORAH OLMO on August 29, 2012

54321

How many of what size Mason Jars do I need for the recipe? Thank you.

By robin dinsmore on August 29, 2012

54321

Hi Paula, love your program and your cooking...Questions do you have any recipe for diabetics??? Thanks love you bunches

By Rosa Cruz on August 29, 2012

why don’t you have an email…?  i would like sometimes to send receipes to my friends…

By tamara on September 02, 2010

Can’t seem to get a reply from anyone….Why don’t you do more diabetic recipes?  Bobby is doing “lighter” but that’s NOT diabetic.  I love you Paula but please make room for us diabetics in your recipe empire.  TY

By Marilyn Singleton on July 13, 2010

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