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No matter how early I plant my tomatoes, I always end up with plenty that don’t have a hint of red on them by first frost. I used to be upset by these stragglers until I found recipes like this that put green tomatoes to good use. Now, I’m actually quite happy if there are plenty of green tomatoes remaining at the end of gardening season.
Processing time: 10 minutes
Pressure: 10 pounds weighted gauge, 11 pounds dial gauge
Yield: 4 pints
- 10 paste-type tomatoes, such as Roma
- 2 onions, chopped
- 2 green bell peppers, seeded and chopped
- 2 garlic cloves, minced
- 2 chile peppers, such as Thai chiles, seeded and chopped (or include the seeds for more heat)
- 1 jalapeño pepper, seeded and chopped (or include the seeds for more heat)
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro leaves
- Prepare 4 pint jars and the canner: Clean the jars and prepare the 2-piece lids according to the manufacturer’s guidelines. Keep the jars in hot but not boiling water until you’re ready to use them. Prepare the canner by filling it with 2 to 3 inches of water and bringing it to a simmer, or according to your manufacturer’s directions.
- Prepare an ice-water bath and bring a large pot of water to a boil.
- Remove the tomato skins: Working 1 tomato at a time for best results, place the tomato into the boiling water for 1 minute. Transfer to the ice-water bath. The skins will split and peel off easily. Chop the peeled tomatoes.
- Empty the pot and return it to medium-high heat. In it, combine the tomatoes, onions, green bell pepper, garlic, chile and jalapeño peppers, lemon juice, salt, pepper, and cilantro. Stir to combine. Bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, stirring frequently.
- Carefully ladle the hot chutney into the hot jars, leaving 3/4 inch of headspace.
- Remove air bubbles with a plastic or wooden utensil, adding more hot chutney as needed to maintain the proper 3/4-inch headspace.
- Wipe the rims and seal the jars hand-tight with the 2-piece lids.
- Carefully transfer the filled jars to the rack inside the pressure canner. Process the jars at the pressure listed above for 10 minutes.
- Let the canner return to 0 pounds pressure. Wait 10 minutes more, then carefully open the canner lid according to the manufacturer’s instructions.
- With a jar lifter, remove the jars and place them on a clean dishtowel away from any drafts. Once the jars cool to room temperature, check the seals. If any jars have not sealed, refrigerate them and use the chutney within 2 weeks.
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Reprinted with permission from Modern Pressure Canning: Recipes and Techniques for Today’s Home Canner by Amelia Jeanroy and published by Voyageur Press, 2018.