Green Tomato Chutney

1 Review
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Yield
4 cups (serving size: 2 tablespoons)
By Mark Scarbrough
August 2005
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 20
  • Caloriesfromfat 5%
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.2g
  • Carbohydrate 5g
  • Fiber 0.3g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 39mg
  • Calcium 4mg

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.

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Ratings & Reviews

Suziecat's Review

Suziecat
October 03, 2010
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.