Safety status: not validated for shelf storage
Refrigerated preparation only. Original source. The manufacturer source does not provide a validated heat process, time, altitude adjustment, tested acidity, or jar yield. This page must not imply shelf stability.
Before you begin
- Method
- Refrigeration only
- Pack
- Hot fill described by source
- Jar size
- No validated
canning jar size stated - Headspace
- No validated headspace stated
Safety status: not validated for shelf storage
Refrigerated preparation only. Original source. The manufacturer source does not provide a validated heat process, time, altitude adjustment, tested acidity, or jar yield. This page must not imply shelf stability.
Preparation timeline
- Prepare clean jars, cookware, and ingredients.
- Prepare the chutney only as a refrigerated preserve unless an authoritative tested
canning recipe is substituted in full. - Cool and transfer promptly to refrigeration-safe containers.
- No validated shelf-stable processing time or altitude adjustment is supplied. Refrigerate or freeze; do not store at room temperature.
Equipment
Nonreactive cookware, clean refrigeration-safe jars or containers, and ordinary preparation tools. A canner does not make this recipe shelf-stable.
Visual method guide
- Prepare: Follow the source-specific preparation.
- Pack: Hot fill described by source; No validated headspace stated.
- Store: No validated shelf-stable processing time or altitude adjustment is supplied. Refrigerate or freeze; do not store at room temperature.
- Check: Discard any product showing spoilage.
Safety summary
The manufacturer source does not provide a validated heat process, time, altitude adjustment, tested acidity, or jar yield. This page must not imply shelf stability.
About this recipe
Tomato Chutney is retained as a documented manufacturer-source preparation that is not validated for shelf-stable home
Before you begin
- Method
- Refrigeration only
- Pack
- Hot fill described by source
- Jar size
- No validated
canning jar size stated - Headspace
- No validated headspace stated
Safety status: not validated for shelf storage
Refrigerated preparation only. Original source. The manufacturer source does not provide a validated heat process, time, altitude adjustment, tested acidity, or jar yield. This page must not imply shelf stability.
Tomato Chutney — Kilner
Ingredients
- 500 g cherry tomatoes small and ripe
- 500 g preserving sugar
- 1 stick cinnamon
- 1 strip lemon peel
Directions
- Lower the tomatoes into boiling water for 25–30 seconds. Lift them out, peel, and transfer to a preserving pan.
- Crush the tomatoes, then add the preserving sugar, cinnamon stick, and lemon peel.
- Bring to a boil and simmer for 6 minutes, mashing the tomatoes as they soften.
- Remove the lemon peel and cinnamon. Mash until the mixture is thick.
- Return to a simmer for another 6 minutes.
- Stir well and fill warm sterilized jars, leaving about 1 cm headspace.
- The source then says only to “process your jars” and does not specify a process type or time. Do not infer or invent a shelf-stable process.
- For a conservative adaptation, cool promptly, refrigerate, and use as a refrigerated preserve. For shelf-stable tomato preserves, select a tested recipe with explicit acidification and processing instructions.
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve after opening or preparation and refrigerate leftovers promptly.
Frequently asked questions
Can I change the process?
The manufacturer source does not provide a validated heat process, time, altitude adjustment, tested acidity, or jar yield. This page must not imply shelf stability.
What if spoilage is suspected?
Discard without tasting.
How this recipe compares
Traditional hot filling is not equivalent to a validated home-canning process.
Troubleshooting
Cool promptly, refrigerate, and discard if spoilage is suspected.
Never taste food to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
How much of the main ingredient should I grow?
Not calculated for an unsafe or untested method
This recipe does not have a reliable garden conversion. Plan a purchase or harvest separately, and do not use garden estimates to alter the tested recipe.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.