Green Tomato Chutney

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.


4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

Mark Scarbrough,

Cooking Light

August 2005
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