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Sweet Tomato Chutney

Sweet Tomato Chutney



This recipe goes with Tomato-Prosciutto Biscuit

Southern Living NOVEMBER 2011

  • Yield: Makes about 2 cups
  • Hands-on:30 Minutes
  • Total:50 Minutes


  • 1/2 sweet onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 (14.5-oz.) can diced tomatoes
  • 3 tablespoons light brown sugar
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon fresh lime juice
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 1 mango, peeled and finely diced
  • 1 tablespoon finely chopped fresh cilantro


Sauté onion and garlic in hot oil in a medium saucepan over medium heat 4 minutes or until onion is tender. Add tomatoes and next 6 ingredients. Cook, stirring occasionally, 10 minutes or until almost all liquid evaporates. Stir in mango, and cook 1 minute. Let cool 20 minutes. Stir in cilantro. Serve warm, or cover and chill until ready to serve.


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Sweet Tomato Chutney recipe