Betty's Tangy Green Tomato Chutney

Ingredients 0/12

Step 1

Put the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot and bring everything to a boil. Once it’s bubbling, turn the heat down to medium-low and stir occasionally until the sugar has fully dissolved—this usually takes about 5 to 10 minutes.

Step 2

While that’s happening, mix together the flour, turmeric, mustard, curry powder, nutmeg, clove, and ginger in a small bowl. Add the remaining cup of vinegar to the spices and stir until you get a smooth, thin paste.

Step 3

Pour this spice mixture into the pot with the simmering tomatoes and give it a good stir to combine. Keep cooking it gently, stirring often, until the chutney thickens up nicely. Once it’s reached the right consistency, let it simmer for another 10 minutes.

Step 4

When it’s done, take the pot off the heat and let the chutney cool completely before transferring it to the fridge. It tastes even better after it’s had some time to chill!