Green Tomato Chutney

Name: Green Tomato Chutney
Yield: 4 cups (serving size: 2 tablespoons)
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

1 Review

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Yield

4 cups (serving size: 2 tablespoons)

Mark Scarbrough,
RECIPE BY Cooking Light August 2005

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.

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

How to Make It

Step 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.

Step 2

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

Suziecat's Review

Suziecat

Great recipe, had to make a few changes just because what was available in the garden and pantry, missed out on some of the spices and had to add a little water. But even with that the chutney is sweet, tangy and a lovely addition to my store cupboard. I tripled the quantities and made seven small jars worth.

Green Tomato Chutney

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