Green Tomato Canning

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.

(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.