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Green Tomato Chutney

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.

Cooking Light AUGUST 2005

  • 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

Preparation

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.

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
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Green Tomato Chutney recipe

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