Green Tomato Chutney

1 Review
ADD YOUR REVIEW
Yield
4 cups (serving size: 2 tablespoons)
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.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up