Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Piccalilli (Green Tomato Chutney) Recipe
    Lost? Site Map

    Piccalilli (Green Tomato Chutney)

    Piccalilli (Green Tomato Chutney). Photo by SassyStew

    1/1 Photo of Piccalilli (Green Tomato Chutney)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    45 mins

    35 mins

    SassyStew's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    half-pi ...

    Units: US | Metric


    1. 1
      Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
    2. 2
      Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
    3. 3
      Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
    4. 4
      Boil for 30 minutes, stirring often.
    5. 5
      Drain and discard liquid.
    6. 6
      Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
    7. 7
      Pour 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).

    Ratings & Reviews:


    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

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites