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
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.
Go to full version of