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.

Yield: 4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 5%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 5g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 39mg
  • Calcium: 4mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Green Tomato Chutney Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy