Tangy Tomato Chutney

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water or the dishwasher, keep hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Combine the peeled, chopped tomatoes, onion, brown sugar, cider vinegar, raisins, mustard seed, ginger, red pepper flakes, and salt in a large heavy pot; tomatoes sit right at the edge of the high-acid/low-acid boundary, so the generous vinegar in this tested-style ratio is what safely brings the finished chutney's pH well below 4.6.
3. 3Bring to a boil, then reduce heat and simmer uncovered, stirring often to prevent scorching, for 40 to 50 minutes until thick, deep, and glossy and mounding on a spoon with no liquid separating out.
4. 4Ladle the hot chutney into hot jars, leaving 1/2 inch of headspace.
5. 5Remove air bubbles with a nonmetallic spatula, top off to maintain 1/2 inch headspace, wipe rims clean, center lids, and screw bands fingertip-tight.
6. 6Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes from a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
7. 7Turn off heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
8. 8Press lid centers to confirm sealing, remove bands, wipe jars, and label with contents and date.
9. 9Store in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
10. 10Never reduce the vinegar in this recipe or substitute a milder vinegar, since the tomatoes' borderline acidity depends entirely on the full vinegar quantity for safe boiling-water canning.