Smoky Chipotle Tomato Chutney
- Total Time: about three hours
- Yield: 8 eight-ounce jars 1x
- Category: Appetizer
- Method: Canning
Ingredients
- 4 1/2 pounds red tomatoes, skinned, seeded & chopped (weigh after skinning and seeding and include the juice in the weight)
- 1 very large red onion, finely diced
- 6 cloves garlic, minced
- 1 inch piece ginger, peeled and minced
- 1 chipotle pepper in adobo sauce, about 1 1/2″ long, minced
- 1 pound of brown sugar
- 8 ounces apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon (run it through a spice grinder or blender, first) Michael Chiarello’s Fennel Spice Rub
- 1/2 teaspoon (run it through a spice grinder or blender, first) Pickling Spice
- 1/2 teaspoon (run it through a spice grinder or blender, first it’s a chunkier version) Old Bay seasoning
- 1/2 teaspoon red pepper flakes
- 1/4 to 1/2 teaspoon liquid smoke, optional
Instructions
To loosen the skins and peel the tomatoes: heat a gallon of water to boiling. Make a thin shallow “x” on the bottom of each tomato, add to boiling water for about a minute, and then remove. When cool enough to handle, slip off the peels and set aside.
Working over a colander over a bowl to catch the seeds and juices, roughly chop the tomatoes into 1/2 pieces, de-seeding the majority as you work. Weigh the tomatoes and juice – you will need 4 1/2 pounds.
Add tomatoes and any juices to a large, heavy-bottomed, non-reactive pan (I prefer one that has high sides, like my stockpot, to keep spattering to a minimum) along with the rest of the ingredients except liquid smoke. Bring to a simmer and simmer gently for one hour, stirring as needed. At that point, increase heat and gently boil, stirring often, and being careful not to scorch, until the mixture turns dark and jammy. Add liquid smoke, if using, at this point.
Divide between 8 eight ounce-jars (see note) leaving proper headspace, about 1/2 inch, and remove any bubbles. Add lid, and lightly screw the ring on, only finger tight. Place in boiling water bath and (for up to 1,000 feet), process (once the water comes back to a full boil) for 5 minutes if jars are sterilized and still hot, or for 10 minutes if jars are washed and cleaned thoroughly (like in a dishwasher). Add one minute processing time for each additional 1,000 feet of altitude.
Remove from water bath and place on a clean, dry towel. Allow to sit for 12 hours undisturbed to ensure the seal is tight. Jars should be stored without rings.
Notes:
- I make every effort to ensure a canning recipe, when published, has the latest up-to-date recommendations in the procedures. Please review, especially if you are new to canning, a reliable site like the ones listed in the accompanying post.. Anything that is coming into contact with the contents of the jar should be thoroughly washed and/or sterilized.
- If time allows, set the Smoky Chipotle Tomato Chutney aside for a month or two. While very good immediately, the flavors will improve with time.