Green Tomato Chutney

(from Bethany’s recipe box)

MAKES ABOUT 2 CUPS

This chutney pairs perfectly with our Slow-Roasted Pork Shoulder with Peach Sauce (see related recipe), when substituted for the Peach Sauce.

Source: Cook's Illustrated Published September 1, 2010 (CC and CI collection)

Ingredients

  • 2 pounds green tomatoes, cored and cut into 1-inch chunks
  • 3/4 cup sugar
  • 3/4 cup distilled white vinegar
  • 1 teaspoon coriander seeds
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons lemon juice

Directions

  1. Bring tomatoes, sugar, vinegar, coriander, salt, and red pepper flakes to simmer in medium saucepan. Cook until thickened, about 40 minutes. Cool to room temperature, about 2 hours or overnight. Stir in lemon juice just before serving with pork.

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