We had way too many green tomatoes at the end of gardening season. I wanted to make/can green tomato salsa and chutney, and had a hard time finding recipes for the kind of salsa that I wanted. Though I usually don't use recipes for anything, when it comes to canning I am much more careful. So I ended up combining a bunch of different recipes to make sure I had the acid levels, salt levels, and processing times right. I think it turned out okay. I gave little jars of these away for Christmas gifts.
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| (in my messy office) |
I started off with the same base for both: green tomatoes, onions, jalapenos, garlic, salt. Cooked together, cooled then pureed.
For the salsa, I added to the base:
Cilantro
Lime juice
Citric Acid
Cumin
For the chutney, I added to the base:
Cilantro
Coriander
Tamarind paste
Cider Vinegar
Raisins
I wish I had written down amounts for next year. I guess I will have to figure it all out again. One thing for sure: I will never can regular salsa again. This is so much easier, and I like it a lot more.
