Each year I make “chili”. It’s really tomato chutney, but for some reason we call it chili. I use the same recipe, and never change it. My (ex) mother in law gave me this recipe, and she got it from her dear friend and neighbour Marg. So this is Marg’s chili – we eat it with eggs, with tourtière, with brie cheese, with grilled cheese sandwiches. I haven’t made this in two years, and my son who is heading back to university soon, asked me specifically. So, of course, I obliged.
The recipe is:
- About 35 field tomatoes. Frankly, any tomatoes will do.
- 3 green peppers and 3 red peppers
- 1 hot pepper, or you can use chili flakes. This chili is not spicy, but to balance out the sweetness, you need the heat.
- 1 whole stalk (head) of celery
- About 6 good sized onions
- 1.5 pints of apple cider vinegar
- 1 lb of dark brown sugar
- 1 TB salt
- 1 TB cinnamon
- 1 tsp cloves (ground)
- 1 tsp allspice
- 1 TB of pickling spice, wrapped and tied in a piece of cheesecloth or loose tea ball.
You’ll need your average canning equipment: food processor, big pot for cooking, big canning pot for water bath, jars, lids, rings, jar funnel, and that magnetic thingy to pick up the hot jar lids.