Follow these steps for perfect results
green tomato
chopped
Granny Smith apple
chopped
sugar
green bell pepper
chopped
onion
chopped
cider vinegar
lemon rind
grated
lemon juice
fresh
fresh ginger
minced peeled
salt
ground coriander
ground cinnamon
ground allspice
ground red pepper
garlic
minced
jalapeno pepper
seeded and chopped
Chop the green tomatoes, Granny Smith apple, green bell pepper, and onion.
Mince the garlic cloves and jalapeno pepper (remove seeds).
Combine all ingredients in a large saucepan.
Bring the mixture to a boil over medium-high heat.
Reduce heat to low and simmer uncovered for 45 minutes, stirring frequently to prevent sticking.
Continue simmering until the chutney has thickened.
Remove from heat and let cool completely.
Pour the cooled chutney into airtight containers.
Refrigerate the Green Tomato Chutney for up to two months.
Expert advice for the best results
Adjust the amount of red pepper to suit your spice preference.
For a smoother chutney, blend briefly with an immersion blender after cooking.
Sterilize jars properly for long-term storage.
Everything you need to know before you start
15 minutes
Can be made a day or two in advance.
Serve in a small bowl alongside the main dish.
Serve with grilled chicken or pork.
Serve with cheese and crackers.
Use as a topping for baked brie.
The acidity complements the chutney's tanginess.
Cuts through sweetness with bitterness
Discover the story behind this recipe
Traditional condiment to preserve end-of-season produce.
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