This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Betty's Green Tomato Chutney

By: SianKJones

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

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
3 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 quarts

Ingredients

2 pounds green tomatoes, chopped
1 pound cauliflower, chopped
1 1/2 pounds onions, chopped
2 1/2 pounds brown sugar
3 cups distilled white vinegar
1 1/4 cups all-purpose flour
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons dry mustard powder
2 1/2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup distilled white vinegar

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.