Tomato Chutney

Oxmoor House
Tomato Chutney Recipe
Photo: Oxmoor House
Keep this sweet and savory condiment on hand to use in the recipes on the next two pages or as an alternative to salsa or ketchup on sandwiches, vegetables, and appetizers.
3 cups (serving size: 1 tablespoon)


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4 (14.5-ounce) cans diced tomatoes, drained
1 1/2 cups chopped onion (about 1 large)
1/2 cup sugar
1/2 cup white wine vinegar
1/2 teaspoon crushed red pepper
1/2 teaspoon ground allspice


Prep: 6 Minutes
Cook: 30 Minutes

Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat. Cook, uncovered, 30 minutes or until mixture is reduced to 3 cups, stirring often.

Created date

April 2008

Nutritional Information

Calories 14
Caloriesfromfat 1 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 3.6 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 27 mg
Calcium 5 mg