Warm Tomato Chutney Tasty Recipes

Trying to find recipes Warm Tomato Chutney, each of our site provides recipes Warm Tomato Chutney that an individual need Listed here are the dishes Warm Tomato Chutney that will you need

Warm Tomato Chutney

"This is best served warm and great with flat bread and hummus. Can be served right after cooking, but flavors enhance in 24 hours."

Ingredients :

1 1/2 pounds large tomatoes
1 1/2 pounds cherry tomatoes, nicked and squeezed
1 large green bell pepper, diced
1 red onion, diced
1 tablespoon diced candied ginger
1 (5 ounce) package sweetened dried cranberries
1 1/2 cups cider vinegar
1 1/2 cups packed brown sugar
1 tablespoon pickling spice
1 teaspoon chili powder
1 teaspoon salt
4 (1 pint) canning jars with lids and rings

Instructions :

Prep : 30M	Cook : 128M	Ready in : 1H30M

Bring a pot of water to a boil. Add large tomatoes to boiling water for 1 to 2 minutes; transfer to a bowl of ice water. Peel large tomatoes, squeeze out excess juice and seeds, and dice.
Combine large tomatoes, cherry tomatoes, green bell pepper, red onion, and ginger in a large cast iron pot. Stir dried cranberries, vinegar, brown sugar, pickling spice, chili powder, and salt into tomato mixture; bring to a boil. Reduce heat to medium and cook until chutney is thickened, at least 1 hour.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.