Zesty Green Tomato Piccalilli
Transform your kitchen into a summer pantry staple with this vibrant Zesty Green Tomato Piccalilli! Perfect for utilizing those unripe green tomatoes left on the vine, this tangy chutney is a delightful balance of sweet and spicy flavors. Inspired by a cherished recipe from 'Keeping the Harvest' by Nancy Chioffi and Gretchen Mead, this version includes a personal touch with adjusted spices to suit your palate. Not only is it an exceptional accompaniment to meatloaf or burgers, but it also makes a thoughtful gift when properly jarred. Each bite bursts with the crunch of fresh vegetables and the warmth of spices, making it an unforgettable addition to your culinary repertoire. With enough for twelve half-pint jars, you can share this flavorful treat with friends and family!
N/A
Servings
150
Calories
11
Ingredients
Ingredients
Red Bell Peppers
3 (washed, seeded, and quartered)
Green Bell Peppers
3 (washed, seeded, and quartered)
Green Tomatoes
2 quarts (washed and quartered)
Yellow Onions
10 small (peeled and quartered)
Cider Vinegar
3 cups (divided)
Kosher Salt
1/8 cup (none)
Sugar
1 1/2 cups (none)
Brown Mustard Seeds
1/4 cup (none)
Chili Flakes
1 1/2 teaspoons (none)
Sweet Paprika
1 teaspoon (none)
Smoked Paprika
1 teaspoon (none)
Instructions
1
Begin by washing the red and green bell peppers thoroughly, then remove their seeds and cut them into quarters. Next, wash and quarter the green tomatoes. Peel the yellow onions and cut them into quarters as well.
2
To achieve a uniform texture, pulse the vegetables in a food processor in batches, aiming for a small dice (or chop by hand into quarter-inch pieces for a personal touch).
3
After chopping, drain the excess liquid from the mixture to ensure the right consistency for your chutney.
4
In a large kettle, combine the drained vegetables with 1 1/2 cups of cider vinegar. Bring the mixture to a boil over medium heat, stirring frequently, and allow it to simmer for 30 minutes.
5
Once boiling is complete, drain and discard the liquid from the kettle.
6
Return the vegetable mixture to the pot and add in the remaining 1 1/2 cups of cider vinegar, sugar, and spices (brown mustard seeds, chili flakes, sweet paprika, and smoked paprika). Stir well and let it simmer for an additional 3 minutes or until the chutney reaches your desired consistency.
7
Carefully pour the hot mixture into sterilized half-pint jars, leaving a 1/2 inch headspace at the top. Seal the jars with lids.
8
Finally, process the jars in a boiling water bath for 5 minutes (adjusting for altitude if necessary) to ensure proper sealing and preservation.
Nutrition Information
0.4g
Fat
30g
Carbs
1.7g
Protein
2.5g
Fiber
12.5g
Sugar
100mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Green Tomato Piccalilli?
It is a vibrant, tangy chutney made from unripe green tomatoes, peppers, and onions, offering a balanced sweet and spicy flavor profile.
What are the primary ingredients for this piccalilli?
The main ingredients include green tomatoes, red and green bell peppers, yellow onions, cider vinegar, sugar, and various spices like mustard seeds and paprika.
How many jars does this recipe yield?
This recipe makes enough to fill twelve half-pint jars.
What type of tomatoes should I use?
You should use unripe green tomatoes, specifically those left on the vine at the end of the season.
How should the vegetables be chopped?
You can pulse them in a food processor for a small dice or hand-chop them into quarter-inch pieces.
Why is it necessary to drain the vegetables after chopping?
Draining the excess liquid ensures the chutney reaches the correct thick consistency.
How much cider vinegar is required in total?
The recipe requires 3 cups of cider vinegar in total, added in two separate stages.
How long is the initial simmering process?
The vegetable and vinegar mixture should simmer for 30 minutes during the first stage.
What spices give this piccalilli its flavor?
The flavor comes from brown mustard seeds, chili flakes, sweet paprika, and smoked paprika.
Is this recipe spicy?
It has a zesty kick thanks to the addition of 1 1/2 teaspoons of chili flakes.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
Is this piccalilli a low-fat food?
Yes, it is very low in fat, containing only 0.4g per serving.
How much sugar is used in this recipe?
The recipe calls for 1 1/2 cups of sugar.
What size jars are recommended for canning?
Half-pint jars are the recommended size for this recipe.
How much headspace should be left in the jars?
You should leave a 1/2 inch headspace at the top of each jar.
How long should the jars be processed in a water bath?
Process the jars in a boiling water bath for 5 minutes.
What foods pair well with Green Tomato Piccalilli?
It is an exceptional accompaniment for meatloaf, burgers, or savory meats.
Can this piccalilli be given as a gift?
Yes, when properly jarred and sealed, it makes a thoughtful and flavorful homemade gift.
What is the source of inspiration for this recipe?
It is inspired by a recipe from 'Keeping the Harvest' by Nancy Chioffi and Gretchen Mead.
How many bell peppers are needed?
You will need 3 red bell peppers and 3 green bell peppers.
What type of onions are best for this recipe?
The recipe specifies using 10 small yellow onions.
How much sodium is in a serving?
There is approximately 100mg of sodium per serving.
What is the fiber content?
Each serving provides about 2.5g of fiber.
Do I need to peel the tomatoes?
No, the recipe instructions specify washing and quartering them, not peeling.
What type of salt should be used?
The recipe calls for 1/8 cup of Kosher salt.
Why is the liquid discarded halfway through the process?
Discarding the initial boiling liquid helps refine the flavor and texture before final seasoning.
Are the mustard seeds yellow or brown?
This recipe specifically uses 1/4 cup of brown mustard seeds.
Should the jars be sterilized before filling?
Yes, the hot mixture should be poured into sterilized jars to ensure safety.
Is there protein in this condiment?
Yes, each serving contains about 1.7g of protein.
Does altitude affect the canning process?
Yes, you should adjust the boiling water bath time based on your local altitude.