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.

How to Make It

Step 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.

Step 2

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

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