Say good-by to traditional ketchup and hello to tomato chutney—you will never look at condiments the same after making this amazing chutney! Full of flavor with a slight kick of ginger and red pepper, use this chutney anywhere ketchup is typically enjoyed. Need a good meal idea? Slather a half-pint on your homemade meatloaf and bake as usual.

Tomato Apple Chutney  Canning recipe

Makes approximately 8 pints or 16 half-pints

Prep Time: 30 min / Cook Time: 60 min / Canner Time: 50 min / Processing Time: 10 min / Total Time: 150 min


  • 5 pounds or 10 large tomatoes, peeled and chopped (10 cups)
  • 3 cups lightly packed brown sugar
  • 2½ cups red wine vinegar
  • 2 cups apple cider vinegar
  • 2 cups raisins
  • 2 large red bell peppers, seeded and chopped (1½ cups)
  • 1 large yellow onion, chopped (1½ cups)
  • 1 head garlic, peeled and coarsely chopped
  • 3 tablespoons mustard seeds
  • 2 tablespoons chopped fresh ginger
  • 2 teaspoons coarse sea salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons red pepper flakes
  • Zest and juice of 1 lime


  1. Place the tomatoes, brown sugar, red wine and cider vinegars, raising, bell peppers, onion, garlic, mustard seeds, ginger, salt, black pepper, red pepper flakes, lime juice and zest into a large stockpot and bring to a slow boil over medium-high heat. Once at a full boil, reduce the heat and simmer for 1 hour with lid off, stirring frequently as the chutney begins to thicken.
  2. Ladle the hot chutney into jars leaving ½ inch of headspace. Remove any air bubbles and add more chutney if necessary to maintain the headspace.
  3. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
  4. Place jars in water bather and cover with water. Process half-pints and pints for 10 minutes. Remember, do not start your timer until the water is at a full rolling boil.

Ingredient Tip: Prefer more heat to your chutney? Increase the red pepper flakes to 2 tablespoons. Want a warm, fall flavor? Skip the red pepper flakes and add 2 teaspoons ground cinnamon and 1 teaspoon ground cloves.

For more recipes, check out my cookbooks here. And please be sure to follow me on Facebook and Instagram – I love it when readers share their canning pictures and successes!

Happy Canning Everyone~
Diane, The Canning Diva®



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Tomato Apple Chutney Canning Recipe
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