Tomato Chutney

Tomato Chutney Recipe
Photo: Jonny Valiant; Styling: Pam Morris


2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 68
Fat 1.2 g
Satfat 0.2 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 0.6 g
Carbohydrate 13.3 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 292 mg
Calcium 9 mg


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. 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.

Margaret M. Johnson,

Cooking Light

March 2010
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