Jarden Home Brands, makers of Ball canning products, recently released a collection of recipes that every home canner needs to know. Whether you’re pickling your garden bounty for the winter or canning sauces, jams and other goodies for gifts, pick up a copy of your own and prepare to be inspired.
This end-of-summer chutney combines late-season green tomatoes with sweet ripe plums and has all the tangy, spicy notes of Thai cuisine. Serve with grilled eggplant, cherry peppers, and cilantro.
Simple Switch: Other varieties of plums, such as Italian prune plums, pluots, and green damson plums work nicely in this recipe too.
- 2 pounds red plums, pitted and coarsely chopped
- 1 1/2 pound green tomatoes, cored and coarsely chopped
- 1 1/3 cups diced onion (1 large onion)
- 3/4 cup firmly packed light brown sugar
- 1/2 cup rice vinegar
- 1/4 cup fresh lemon juice (about 2 large)
- 2 garlic cloves, minced
- 2 Thai chile peppers, minced (1/2 to 1 teaspoon ground red pepper may be substituted)
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro
For the chutney
Bring first 7 ingredients to a boil in a 6-qt. (6-L) stainless steel or enameled Dutch oven; reduce heat and simmer, uncovered, 20 minutes or until fruit begins to soften. Add chile peppers and salt; simmer, stirring constantly, 25 minutes or until very thick. Stir in cilantro. Remove from heat.
Ladle hot chutney into a hot jar, leaving 1⁄2 inch (.5 cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.