1/1 Photo of Piccalilli (Green Tomato Chutney)
1 hr 20 mins
I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time.
My Private Note
Units: US | Metric
- 1Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
- 2Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
- 3Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
- 4Boil for 30 minutes, stirring often.
- 5Drain and discard liquid.
- 6Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
- 7Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).
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Nutritional Facts for Piccalilli (Green Tomato Chutney)
Serving Size: 1 (3940 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 194.6
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1204.3 mg
- Total Carbohydrate 42.4 g
- Dietary Fiber 4.0 g
- Sugars 34.7 g
- Protein 3.5 g