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Tomato Chutney

Photo: Jonny Valiant; Styling: Pam Morris
Yield 2 cups (serving size: 2 tablespoons)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.