Tomato Tomatillo Chutney - 'Tom Tom'

Combine Ingredients (5 minutes): In a large, heavy-bottomed pot, combine the chopped green tomatoes, tomatillos, golden raisins, chopped onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed.

Bring to Simmer (10 minutes): Place the pot over medium heat. Stir continuously until the brown sugar has fully dissolved and the mixture begins to bubble gently.

Simmer and Thicken (1-2 hours): Reduce the heat to low. Simmer the chutney, stirring every 15-20 minutes to prevent sticking and burning, until it has thickened to your desired consistency. The time will vary depending on the water content of your tomatoes and tomatillos.

Sterilize Jars (10 minutes): While the chutney simmers, prepare your canning jars. Sterilize the jars, lids, and rings in a boiling water bath for at least 10 minutes. Keep the jars hot until ready to fill.

Fill Jars (15 minutes): Carefully ladle the hot chutney into the hot, sterilized jars, leaving 1/4 inch headspace. Use a clean spatula to remove any air bubbles trapped inside the jars.

Wipe and Seal (5 minutes): Wipe the rims of the jars with a clean, damp cloth to remove any food residue. Place the lids on the jars and screw on the rings until fingertip tight.

Process in Boiling Water Bath (20-25 minutes): Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a rolling boil. Carefully lower the filled jars into the pot, ensuring they are fully submerged and have at least 1 inch of water covering them. Process for 15-20 minutes, adjusting for altitude as recommended by your local extension office.

Cool and Check Seals (2 hours): Carefully remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is properly sealed.

Store (Indefinitely): Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within a few weeks.