We don't have a recipe using green tomatoes, but here is a delicious red tomato chutney to get you started:
Prep: 15 minutes. Cook: 50 minutes.
Makes: about 2 1/2 cups for $5.08.
Makes: about 2 1/2 cups for $5.08. Prep: 15 minutes. Cook: 50 minutes.
21/4 pounds red ripe tomatoes, peeled, seeded and diced
1 cup golden or dark seedless raisins
3/4 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 small yellow onion, cut into small dice
1 jalapeño chile, stem removed, halved lengthwise and sliced crosswise into thin half-moons
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1. 1. In 5-quart nonaluminum saucepan, combine tomatoes, raisins, cider vinegar, both sugars, onion, jalapeño, mustard seeds, salt, ginger and cinnamon. Bring to boiling over high heat. Lower heat; simmer, uncovered, stirring occasionally, until thickened and liquid has cooked off, 50 minutes. Let cool completely.
2. 2. Serve over grilled chicken or pork tenderloin, or as an appetizer over cream cheese alongside crackers. Refrigerate, covered, up to 2 weeks.
Nutrition Facts per : 35 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 62 mg sodium, 9 g carb., 1 g dietary fiber, 0 g protein.