“This sweet green tomato chutney is a great way to use up unripened tomatoes.” - by SianKJones
Ingredients
Adjust Servings
Original recipe yields 4 quarts
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (128 total)
- Calories
- 44 cal
- 2%
- Fat
- 0.1 g
- < 1%
- Carbs
- 10.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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 wi..." See morell probably last into at least part of the fall/winter season."
Tiffany
"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 popul..." See morear 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."
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