Tomato-Apple Chutney


Quantity: 7 or 8 pints

Jar size: Pints


3 quarts chopped tomatoes (about 6 pounds)
3 quarts chopped apples (about 5 pounds)
2 cups seedless white raisins
2 cups chopped onion
1 cup chopped green bell pepper
2 pounds brown sugar
1 quart white vinegar (5%)
4 teaspoons canning salt
1 teaspoon ground ginger
¼ cup whole mixed pickling spice


  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  2. Wash tomatoes and remove skins. Chop tomatoes to make 3 quarts. Wash and pare apples; remove seeds and cores; chop to make 3 quarts.
  3. Combine all ingredients except the whole spices. Place spices loosely in a clean, white cloth; tie with a string, and add to tomato apple mixture.
  4. Bring to a boil; boil gently, stirring frequently, until mixture is thickened and reduced about one half in volume (about 1 hour). Remove spice bag.
  5. Pack the boiling hot chutney into hot pint jars, leaving ½ inch headspace.
  6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  7. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Process time in a boiling water canner


Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft


1,001 – 6,000 ft

Above 6,000 ft




10 minutes

15 minutes

20 minutes

Source: So Easy to Preserve, 5th ed. 2006