Ina Garten’s recipes are always winners!
I could not sleep last night so I decided to make the green tomato chutney - the yield is only 3 pints. I used jars that are square & wide so they fit in a stock pot & I canned them on the stove.
SO disappointed .... I followed the recipe exactly & it is way too ‘hot’ due to 1 teaspoon of red pepper flakes. I had a fresh jar & the flakes are super hot, evidently. I can eat it , but could not gift it to anyone. I made an apple chutney years ago that was really good - may see if I can find another recipe to try.
The tomato relish will get canned today, if the weather holds out. Spicy ‘heat’ is an issue with this one, too. The recipe calls for 8 chopped jalapeños with 4 not seeded. The salsa I have made (same yield 6 pints) had jalapeños ... for the ‘hottest’ version, I only used 2 jalapeños unseeded. I want to gift this stuff and not all are into hot/spicy so I am wrestling with what to do.
By the time I chopped everything, cooked down the chutney mixture (45 minutes), did the canning & cleaned the kitchen, it was just after midnight - still not sleepy. Last time I saw the clock was after 2:00. If it hadn’t been sopping wet outside, I would have been tempted to put the porch light on, set up the pot stand/propane & keep going!