Tomato Chutney
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.
This recipe goes with Chicken-Tomato Chutney Pizza, Bombay Curried Shrimp and Rice, Blackened Chicken Salad with Tomato Chutney
Yield: 3 cups (serving size: 1 tablespoon)
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 14
- Calories from fat: 1%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 3.6g
- Fiber: 0.4g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 27mg
- Calcium: 5mg
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.
Tomato Chutney Recipe at a Glance
- COURSE: Sauces/Condiments
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- PUBLICATION: Oxmoor House
More Recipes for Sauces/Condiments
-
Red Tomato Chutney
Cooking Light -
Sun-Dried Tomato Jam
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Tomato Chutney with Baked Pita Chips
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