How to Make Tomato Tomatillo Chutney - 'Tom Tom' - A Step-by-Step Guide

Tomato Tomatillo Chutney, also known as "Tom Tom," is a versatile and flavorful condiment that pairs perfectly with a variety of dishes. This tangy and slightly spicy chutney is made with a combination of tomatoes, tomatillos, onions, and a medley of aromatic spices. It is the perfect way to add a burst of flavor and freshness to your meals.

This chutney is incredibly easy to make and can be stored for several weeks in the refrigerator, making it a convenient and delicious addition to...

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Ingredients

  • 5 cups chopped green tomatoes
  • 4 cups fresh tomatillos, husked, rinsed, and chopped
  • 1 ½ cups golden raisins
  • 1 ½ cups chopped onion
  • 2 ¼ cups packed brown sugar
  • ½ teaspoon salt
  • 1 ¾ cups apple cider vinegar
  • 1 ½ tablespoons pickling spice
  • 1 ½ teaspoons chili powder
  • 2 tablespoons finely chopped crystallized ginger
  • 1 tablespoon brown mustard seed
  • 5 (1 pint) canning jars with lids and rings

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 25
  • Yield: 5 pints

  • Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
  • 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. Any uncanned chutney can be refrigerated or frozen.
  • Nutrition

    135 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 61mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 28g
    • Protein: 1g
    • Vitamin C: 13mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 290mg