Green Tomato Chutney
From EatingWell: August/September 2006
This tangy-sweet chutney is the perfect use for any leftover green tomatoes; try it with grilled pork tenderloin.
- 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
- 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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- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 15 minutes or less
- August/September 2006