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Red Tomato Chutney

Becky Luigart-Stayner
Yield 3 1/2 cups (serving size: 2 tablespoons)
This sweet-tart chutney pairs summery tomatoes with fall-flavored cranberries, making it an all-purpose condiment for late-summer and fall barbecues. Spoon it over burgers and grilled chicken. In cooler weather, toss a little chutney with roasted vegetables, such as parsnips, turnips, or sweet potatoes. Or mix it with low-fat mayonnaise to make a dip for raw vegetables.

Ingredients

  • 3 cups finely chopped peeled tomato (about 4 large)
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped red onion
  • 1/2 cup dried cranberries
  • 1/2 cup cider vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 30
  • caloriesfromfat 3 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.3 g
  • carbohydrate 7.5 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 44 mg
  • calcium 6 mg

How to Make It

  1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick (B), stirring frequently. Cool; pour into airtight containers.

  2. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.