|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 2g||7%|
|Total Sugars 40g|
|Vitamin C 8mg||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Inundated with green tomatoes? No worries. This green tomato and apple chutney recipe is the perfect way to use up an abundance of green tomatoes before the frost sets in. The tart flavor of green tomatoes mixes with apples and spices to make an intriguing chutney.
Chutney is from the East Indian word chatni, which is a spicy condiment containing fruit, vinegar, sugar, and spices. It can be chunky or smooth and mild or hot. It is used as an accompaniment to curries and other dishes. The sweeter chutneys, as this one is, is great on bread as a spread or with cheese.
Click Play to See This Green Tomato and Apple Chutney Come Together
"This versatile, tangy-sweet chutney condiment pairs well with roasted meats, rice, or cheese." —Diana Andrews
2 pounds green tomatoes, cored and chopped (about 4 large)
2 pounds tart apples, peeled, cored, and chopped (about 4 large)
1/2 pound onion, chopped (about 1 medium)
1 pound raisins
4 cups packed light brown sugar
2 teaspoons ground ginger
2 teaspoons black peppercorns, crushed
2 teaspoons quatre-épices (four spices)
2 tablespoons coarse salt
2 cloves garlic
3 cups wine vinegar
Gather the ingredients.
Add 6 tablespoons of the vinegar and cook over medium-high heat, adding the remaining vinegar gradually as the mixture boils.
Adjust heat to a lively simmer, stirring occasionally at first, then frequently as the mixture begins to thicken significantly, about 3 hours. It’s done when you can pull a silicone spatula through the mixture and the space you clear stays open for 2 or 3 seconds.
When thick, transfer chutney to sterilized jars, leaving 1/2 inch of head space.
Process in a water bath for 15 minutes. Store in a cool, dark place.
How to Store
- To store the chutney, you can either can them in either eight 8-ounce jars or four 16-ounce jars. If using the smaller jars, you may need to process in several batches so as to not overcrowd your processing pot.
- Small canning jars are great for gifts and also to cut down on food waste.
- Refrigerate opened jars and use within two months.
Recipe reprinted with permission from The Encyclopedia of Herbs, Spices & Flavorings by Elizabeth Lambert Ortiz (DK ADULT).