Green Tomato Chutney

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From: EatingWell Magazine August/September 2006

This tangy-sweet chutney is the perfect use for any leftover green tomatoes; try it with grilled pork tenderloin.

Ingredients 9 servings

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Original recipe yields 9 servings
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  • 1 1/4 pounds green tomatoes, diced
  • 1 cup diced onion
  • 1/2 cup currants
  • 1/3 cup sweet vermouth
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon salt

Preparation

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  1. Combine tomatoes, onion, currants, vermouth, sugar, vinegar, mustard seeds and salt in a large saucepan. Bring to a boil, cover, reduce heat and simmer until tender, 30 to 40 minutes.

Nutrition information

  • Serving size: 1/3 cup
  • Per serving: 68 calories; 0 g fat(0 g sat); 2 g fiber; 14 g carbohydrates; 1 g protein; 11 mcg folate; 0 mg cholesterol; 11 g sugars; g added sugars; 411 IU vitamin A; 16 mg vitamin C; 23 mg calcium; 1 mg iron; 140 mg sodium; 241 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 1 vegetable

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