Green Tomato Chutney
By America's Test KitchenPublished on February 24, 2011
Time
1 hour, plus 2 hours cooling
Yield
Serves 4 to 6 (Makes about 2 cups)
Ingredients
2 pounds green tomatoes, cored and cut into 1-inch chunks¾ cup sugar ¾ cup distilled white vinegar 1 teaspoon coriander seeds 1 teaspoon salt ½ teaspoon red pepper flakes 2 teaspoons lemon juice
Before You Begin
This chutney pairs perfectly with our Slow-Roasted Pork Shoulder with Peach Sauce (see related recipe), when substituted for the Peach Sauce.
Instructions
- 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.
Time
1 hour, plus 2 hours coolingYield
Serves 4 to 6 (Makes about 2 cups)Ingredients
2 pounds green tomatoes, cored and cut into 1-inch chunks
¾ cup sugar
¾ cup distilled white vinegar
1 teaspoon coriander seeds
1 teaspoon salt
½ teaspoon red pepper flakes
2 teaspoons lemon juice
Ingredients
2 pounds green tomatoes, cored and cut into 1-inch chunks
¾ cup sugar
¾ cup distilled white vinegar
1 teaspoon coriander seeds
1 teaspoon salt
½ teaspoon red pepper flakes
2 teaspoons lemon juice
Ingredients
2 pounds green tomatoes, cored and cut into 1-inch chunks
¾ cup sugar
¾ cup distilled white vinegar
1 teaspoon coriander seeds
1 teaspoon salt
½ teaspoon red pepper flakes
2 teaspoons lemon juice
Why This Recipe Works
For a flavor-packed chutney recipe to accompany our slow-roasted pork shoulder, we used sweet and sour elements to cut the meat’s richness. Green tomatoes add a sweetness that contrasts nicely with the tartness of white vinegar.
Before You Begin
This chutney pairs perfectly with our Slow-Roasted Pork Shoulder with Peach Sauce (see related recipe), when substituted for the Peach Sauce.
Instructions
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments