I make three vinegars - shallot (with red wine vinegar), tarragon (with white wine vinegar) and raspberry balsamic. I used recipes from Colorado State University Extension and Oregon State University Extension. The links to those two PDF's are in this thread. Favorite condiment is KatieC's Smoky Chipotle Ketchup. Chutneys - I love them all :-) I've made rhubarb, gooseberry, cranberry, beet, peach-jalapeno, cherry-currant, apricot-raisin, green tomato, mango, and my new favorite - tamarind. I usually start with recipes from the Ball Complete Book, Ellie Topp's Small Batch Preserving, or Canadian Living's Preserving Book and adapt slightly to what I have to work with. I might use shallots instead of onions or nectarines instead of peaches, different vinegars like malt vinegar or white balsamic, different spice combinations, or dried cherries instead of raisins - things like that. Chutneys are so much fun to (safely) get creative with.

The recipe looks safe - you're cooking the onions and garlic (the only low acid vegetables) for a long time with lots of high acid fruits, vinegar, citrus, etc. You might find the Produce Purchase Guide on Ball's website helpful for converting pounds to cups and vice versa. I use it a lot to get an idea of how much to pick or purchase for a recipe. You can download it from the link below. Here is a link that might be useful: Produce Purchase Guide

Here is the recipe I used out of the Ball Complete book of home preserving. It is VERY good and very safe!! Salsa Verde Makes about six 8-oz jars or 3 pint jars 7 cups chopped, cored, peeled green tomatoes 5 to 10 jalapeno, habanero or scotch bonnet peppers, seeded and finely chopped 2 cups finely chopped red onions 2 cloves garlic, finely chopped 1/2 cup lime juice 1/2 cup loosely packed finely chopped cilantro 2 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 tsp freshly ground black pepper In a large stainless steel saucepan, combine tomatoes, peppers, onions, garlic and lime juice. Bring to a boil over medium-high heat, stirring constantly. Stir in cilantro, cumin, oregano, salt and black pepper. Reduce heat and boil gently, stirring frequently, for 5 minutes. Remove from heat. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Process both sizes in a BWB for 20 minutes(adjusted for altitude. We love this stuff and it also works for a good enchilada sauce! You could also make chow-chow or piccalilli with your green tomatoes. I know there have been some good safe recipes posted on here and also on the NCHFP. HTH Carly

Agree that it is safe just because it is a straight undiluted vinegar recipe and it is very close to the approved Tomato-Apple Chutney recipe. This one is apparently intended as a fresh use recipe not a canning recipe but if processed for the standard chutney processing time of 10 min. it's fine. Dave