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 Oxmoor House

More From Oxmoor House

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

  1. 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.
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Tomato Chutney Recipe at a Glance
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