Tomato Chutney

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.

Yield:

3 cups (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 30 Minutes

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

Ingredients

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

Preparation

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.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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