Tomato Chutney
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So good you can eat it right out of the jar. A crowd favorite.

Ingredients (7 half-pints) Instructions
  1. Combine all the ingredients in a heavy nonreactive 4-6 quart pot.
  2. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1½ to 2 hours until thickened. Stir often as it thickens to prevent scorching.
  3. Ladle the chutney into half-pint canning jars leaving ½" headspace and attach the two-piece canning lids.
  4. Boil in a boiling-water canner for 10 minutes.