Green Tomato Chutney

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.

Yield: 4 cups (serving size: 2 tablespoons)

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

Preparation

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.

Note: Refrigerate Green Tomato Chutney in airtight containers up to two months.

Nutritional Information

Calories:

20 (5% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.2g

Carbohydrate:

5g

Fiber:

0.3g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

39mg

Calcium:

4mg