Red Tomato Chutney

Becky Luigart-Stayner

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.

Yield: 3 1/2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 3%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 7.5g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 44mg
  • Calcium: 6mg

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

Preparation

  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.
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