Chipotle Apple Tomato Chutney
This delicious tomato chutney recipe comes to life with the addition of apples and chipotle peppers.
The peppers obviously give the chutney a bit of heat plus some smokiness.
The apples add sweetness and texture.
It is best to use apples that soften and lose their shape for this chutney recipe.
Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for 45 minutes. Stir in raisins. Cook, stirring often, for 15 to 20 minutes or until thickened. Test for doneness.
Ladle into sterilized jars to within 1/2 inch (1 cm) of rim. Remove any air pockets and adjust headspace, if necessary, by adding chutney. Wipe rims. Apply prepared lids and rings. Tighten rings just until fingertip-tight.
Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals. Refrigerate any unsealed jars for up to 3 weeks.
Makes about four 8-ounce (250 mL) jars.
Tip and Variations:
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Did You Know?...
Look above at the Tips and Variations section for apples that work well, or check with your local grocer for other varieties.
This delightful recipe comes from a cookbook called 250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys.
Yvonne Tremblay, who created this recipe and wrote the cookbook, says this about her tomato and apple chutney recipe:
If you love chutney, this is definitely one to try.
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