Tomato Chutney

Photo: Jonny Valiant; Styling: Pam Morris

This recipe goes with Ploughman's Lunch Platter

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

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Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.6g
  • Carbohydrate: 13.3g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 292mg
  • Calcium: 9mg


  • 1 1/4 cups cider vinegar
  • 1/2 cup sugar
  • 2 teaspoons sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cardamom seeds, crushed
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon ground cloves
  • 1 cup chopped onion
  • 1/2 cup golden raisins
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 7 plum tomatoes, peeled and quartered


  1. 1. Place first 7 ingredients in a large saucepan over medium-low heat; bring to a boil. Add onion and remaining ingredients; stir to combine. Reduce heat, and simmer 1 1/2 hours or until thick, stirring occasionally.
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