Spicy Heirloom Tomato Chutney, for Can-It-Forward Day
From Ball Fresh Preserver, Food in Jars

Makes 5 pints

Ingredients:

  • 4 pounds small heirloom tomatoes, chopped
  • 3 cups apple cider vinegar
  • 2 cups granulated sugar
  • 1 ½ cups golden raisins
  • 12 ounces shallots, diced (about 2 cups)
  • 2 ounces ginger, grated (scant ¼ cup)
  • 1 tablespoon red chili flakes
  • 1 tablespoon coriander seeds
  • 1 tablespoon black mustard seeds
  • 1 tablespoon kosher salt

 Instructions:

  1. Prepare a boiling water bath and five pint jars.

  2. Combine all the ingredients in a large, wide, non-reactive pot, set over high heat and bring to a boil. Reduce the heat to medium high and cook, stirring regularly, for 45 to 55 minutes, until the chutney is glossy and thick.

  3. Remove the pot from the heat and ladle the chutney into a prepared jar. Wipe the rim, apply the lid and band. Place jar in boiling waterbath canner. Repeat until all jars are filled and process for 10 minutes.