Green tomatoes are naturally a little bit sweet and a tad tart, so our recipe plays off these flavors.
- 2 ¼ pounds green tomatoes, cored and cut into 1-inch pieces
- ¾ c. sugar
- ¾ c. distilled white vinegar
- 1 tsp. coarsely cracked coriander seeds
- 1 tsp. salt
- ¼ tsp. red pepper flakes
- 2 tsp. bottled lemon juice
- Bring tomatoes, sugar, vinegar, coriander, salt, and pepper flakes to boil in large pot over medium-high heat.
- Reduce heat to medium-low and simmer vigorously, stirring occasionally, until mixture thickens to jam-like consistency and rubber spatula leaves trail when dragged across bottom of pot, about 1 hour.
- Off heat, stir in lemon juice. Let chutney cool slightly.
- Using funnel and spoon, portion chutney into two 1-cup jars, then let cool to room temperature. Cover, refrigerate, and serve.
Chutney can be refrigerated for up to 5 months; flavor will mellow over time.
Recipe republished from Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More by the editors of America's Test Kitchen.