Heirloom Tomato Chutney
Source of Recipe
From "Southern Living: Little Jars, Big Flavors"
List of Ingredients
- 4¾ pounds red heirloom tomatoes
- 1 large onion, cut into eighths
- 1 cup sugar
- ⅔ cup white vinegar (5% acidity)
- ¾ teaspoon dried crushed red pepper
- ¾ teaspoon ground allspice
- ½ teaspoon salt
- Cut a large "X" in bottom of each tomato. Working in batches, place tomatoes in a wire basket, and lower into a large pot of boiling water. Blanch 30 to 60 seconds or until skins start to split. Dip immediately into ice water; drain. Working over a bowl to collect juices, remove skins, and cut out cores; quarter tomatoes, and add to bowl.
- Sterilize jars and prepare lids.
While jars are boiling, pulse onion in a food processor in batches until chopped to measure 2 cups. Place onion in a 4-quart stainless steel saucepan.
- Process tomato quarters and any accumulated juices in food processor in two batches just until chopped. Add chopped tomato and juices to onion. Add sugar and remaining ingredients. Bring to a boil over medium-high heat. Cook, uncovered, 1 hour and 5 minutes or until mixture is thick and reduced to 4 cups, stirring often.
- Fill, seal, and process jars, leaving ¼ inch headspace and processing 10 minutes.
- Remove jars from water and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
Makes 4 (½-pint) widemouthed jars for the shelf