Green Tomato Chutney

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This green tomato chutney recipe is adapted from Leda Meredith’s “Preserving Everything” (Countryman Press, $19.95). She suggests using this as a master recipe, “swapping pears or peaches for the green tomatoes” if you wish.

Green Tomato Chutney

Green Tomato Chutney

Prep time: 10 minutes; Cook time: 20 minutes; Makes 3 pints. Adapted from Leda Meredith’s “Preserving Everything” (Countryman Press, $19.95). She suggests using this as a master recipe, “swapping pears or peaches for the green tomatoes” if you wish.

Per tablespoon: 30 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 0 g protein, 15 mg sodium, 0 g fiber

Ingredients

  • 6 cups finely chopped green tomatoes
  • 1 large tart apple, peeled, cored, finely chopped
  • 2 cups light brown sugar
  • 2 cups apple cider vinegar
  • 1 12 cups raisins, chopped
  • 1 organic lemon, sliced into thin slivers (include peels, discard seeds)
  • 1/4 cup minced fresh ginger
  • 1 clove garlic, peeled, minced
  • 1 to 2 chili peppers, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon each: ground allspice, ground coriander
  • Pinch of ground cloves

Instructions

  1. Place all ingredients in a large saucepan over medium-high heat. Boil, stirring often, until green tomatoes and apple are very soft. The chutney is thick enough when a wooden spoon dragged across bottom leaves a trail that doesn’t fill in with chutney until a couple of seconds have passed. Keeps in refrigerator up to 1 month.
http://food.lohudblogs.com/2014/09/26/green-tomato-chutney/

Green Tomato Chutney

Prep time: 10 minutes; Cook time: 20 minutes; Makes 3 pints. Adapted from Leda Meredith’s “Preserving Everything” (Countryman Press, $19.95). She suggests using this as a master recipe, “swapping pears or peaches for the green tomatoes” if you wish.

6 cups finely chopped green tomatoes

1 large tart apple, peeled, cored, finely chopped

2 cups light brown sugar

2 cups apple cider vinegar

1 12 cups raisins, chopped

1 organic lemon, sliced into thin slivers (include peels, discard seeds)

1/4 cup minced fresh ginger

1 clove garlic, peeled, minced

1 to 2 chili peppers, minced

1/2 teaspoon salt

1/4 teaspoon each: ground allspice, ground coriander

Pinch of ground cloves

Place all ingredients in a large saucepan over medium-high heat. Boil, stirring often, until green tomatoes and apple are very soft. The chutney is thick enough when a wooden spoon dragged across bottom leaves a trail that doesn’t fill in with chutney until a couple of seconds have passed. Keeps in refrigerator up to 1 month.

Per tablespoon: 30 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 0 g protein, 15 mg sodium, 0 g fiber

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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