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September 16, 2025
Tomato Tomatillo Chutney – ‘Tom Tom’ Recipe
Tomato tomatillo chutney 'Tom Tom' creates sweet and tangy flavors through this unique combination of regular tomatoes with tomatillos for interesting Mexican-influenced chutney. This creative preparation demonstrates how different tomato varieties can be combined to create complex flavor profiles beyond traditional single-tomato chutneys. The sweet and tangy nature provides perfect balance while the tomatillos add distinctive green tomato flavors. This unique combination showcases how fusion cooking can create exciting new condiments that draw from multiple culinary traditions. The playful 'Tom Tom' name reflects the fun nature of this creative chutney that brings together related but distinct ingredients.
Sweet and tangy!
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Servings:
25
Yield:
5 pints
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Ingredients
5 cups chopped green tomatoes
4 cups fresh tomatillos, husked, rinsed, and chopped
1 ½ cups golden raisins
1 ½ cups chopped onion
2 ¼ cups packed brown sugar
½ teaspoon salt
1 ¾ cups apple cider vinegar
1 ½ tablespoons pickling spice
1 ½ teaspoons chili powder
2 tablespoons finely chopped crystallized ginger
1 tablespoon brown mustard seed
5 (1 pint) canning jars with lids and rings
Directions
Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.
Nutrition Facts (per serving)
| 135 | Calories |
| 1g | Fat |
| 33g | Carbs |
| 1g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 25 | |
| Calories 135 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 1% |
| Sodium 61mg | 3% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 2g | 6% |
| Total Sugars 28g | |
| Protein 1g | 3% |
| Vitamin C 13mg | 15% |
| Calcium 35mg | 3% |
| Iron 1mg | 4% |
| Potassium 290mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
