Canner and canning jars (use the jars for freezing, too)
4poundstomatoes,peeled, cored and chopped*
1/4cupminced garlic(about a medium sized head)
1/2cupraisins,(chopped in processor)
3/4cupbrown sugar,(LOWER SUGAR VERSION: 1/2 cup)
3/4cupwhite sugar(OMIT FOR LOWER SUGAR AND SUB 1/4 cup honey)
1½cupsapple cider vinegar
1tablespooncanning & pickling salt(can sub pure sea salt if you need to)
1lime,zested and juiced
1 to 3teaspoonshot pepper flakesor to taste**
Prep the tomatoes, chopping either by hand or with a food processor: Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). Alternately, core, peel and chop the tomatoes by hand. You should have 7 cups of chopped/pureed tomatoes.
Combine the tomatoes and all the remaining ingredients in a heavy, nonreactive 4-6 quart pot (if doubling the recipe, use an 8 to 12-quart stockpot).
Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened.*** Stir often as it thickens to prevent scorching.
Ladle the chutney into 1/2 pint canning jars leaving 1/4" headspace and attach the two-piece canning lids. Transfer to canner as you fill and seal.
Once all the jars are added, bring the canner to a boil for 10 minutes (both half-pints and pints), adjusting heat as needed to keep a medium boil (not too hard).
When timer goes off, turn off burner, remove lid and let jars sit for 5 minutes before removing the jars to a towel-lined surface to cool for 12 to 24 hours. Check seals and store in a dark, cool place.
To Freeze: Ladle into freezer-safe containers (canning jars are okay to freeze), label and store in the freezer up to a year.
*I now simply core and quarter washed tomatoes after weighing for chutneys and salsas and then chop in a food processor, peels and all! It saves SO much time and we didn't notice any difference in the final product.**We like this spicy, so I use 1 tablespoon. Note that it will taste really spicy when fresh, but after canning and storing it is a lot less. I started with the smaller amount and then upped it each year until we liked it, so don't be afraid to experiment with the spice.***Some years our tomatoes are juicier or we have more slicers vs. paste tomatoes and the chutney will take longer to cook down (up to 3 hours) to get as thick as we like it. Cook it until it's thick like the photos, however long that may be.Nutrition Note: the amounts below are for the REGULAR chutney.As a comparison, the LOWER SUGAR chutney nutrition is: Serving: 2tablespoons | Calories: 27kcal | Carbohydrates: 6.4g | Protein: 0.5g | Fat: 0.1g | Sodium: 123mg | Fiber: 0.6g | Sugar: 5g