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Betty's Green Tomato Chutney

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SianKJones

This sweet green tomato chutney is a great way to use up unripened tomatoes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 128 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
  2. Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
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Reviews

hazelnut
23
10/6/2009

This is really good. All the adults who have tried it loved it. None of the kids (teens) will even taste it! But they won't taste a lot of foods that are new to them! I made a lot of it and it will probably last into at least part of the fall/winter season.

kimqueen
9
8/23/2011

Simply perfect and glad to see it online. Did this in England and then in Michigan and then in Georgia. A few minor differences but basically the same Betty, very good my Dear.

Tiffany
9
1/8/2010

this was too runny for my liking, so I took a good portion of the liquid off the top before canning and bottled it as a sweet and sour sauce. Turns out that the sweet and sour sauce was the most popular part in my household. However, friends who I shared the chutney with did like it and are hoping I'll make it again if this year's tomato crop doesn't get the chance to ripen before frosts set in.