This tomato chutney is absolutely packed with flavor and is safe for water bath canning. Make a huge batch to enjoy all year round!
This tomato chutney is one of my favorite savory preserves. It is absolutely packed with flavor and is delicious on anything from sausage rolls to sandwiches to eggs and beyond! Think of it like a grown up much MUCH better alternative to ketchup. A little sweet and a lot savory, you will love this preserve.
This recipe contains tomatoes, green onions and bell peppers and plenty of vinegar to bring it up to canning safe acidity levels. As with any canning recipe, be sure to follow safe canning practices as outlined by the National Center for Home Food Preservation.[feast_advanced_jump_to]
Is it possible to can chutney? Like pickles, the low acid peppers, onion, and seasonings used in chutney must have added vinegar to make the mixture acid enough for safe canning.
What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
For water bath canning
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
- Tomatoes: I recommend using Roma tomatoes for this recipe, but if you have a garden and a large crop and kind of tomato will work.
- Green onions
- Bell peppers: I recommend using red or orange bell peppers in this recipe for optimum flavor.
- Red wine vinegar
- Apple cider vinegar
- White granulated sugar
- Salt
- Black pepper
- Red pepper flakes
- Mustard seeds
- Fresh garlic
- Lime
- Fresh ginger
- Celery seeds
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FAQ
How do you preserve homemade chutney?
How do you thicken chutney for canning?
Can you put cold chutney into jars?
How do you keep chutney for long time?