Yield
4 cups (serving size: 2 tablespoons)

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.

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.

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.