Green Tomato Chutney

August/September 2006

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

Green Tomato Chutney

Makes: 3 cups

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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


  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.


Per serving: 72 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 139 mg sodium; 240 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 vegetable

Nutrition Note: What you get: Vitamins A & C, potassium, iron, fiber.

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