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Green Tomato Chutney

Yield 4 cups (serving size: 2 tablespoons)
This sweet, tangy chutney is a fine topping for burgers, fish tacos, rice and beans, or grilled chicken. Chopping ingredients in the food processor makes prep time go faster.

Ingredients

  • 2 cups chopped green tomato (about 3 medium)
  • 1 cup chopped Granny Smith apple
  • 1/2 cup sugar
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/4 cup cider vinegar
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped

Nutrition Information

  • calories 20
  • caloriesfromfat 5 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 5 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 39 mg
  • calcium 4 mg

How to Make It

  1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool; pour into airtight containers.

  2. Note: Refrigerate Green Tomato Chutney in airtight containers up to two months.