This sweet-tart tomato chutney pairs summery tomatoes with fall-flavored cranberries, making it an all-purpose condiment for late summer and fall barbecues. Spoon it over burgers and grilled chicken. In cooler weather, toss a little tomato chutney with roasted vegetables, such as parsnips, turnips, or sweet potatoes. Or mix it with low-fat mayonnaise or Greek yogurt to make a dip for raw vegetables.

Mark Scarbrough
Recipe by Cooking Light August 2005

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Becky Luigart-Stayner

Recipe Summary

Yield:
3 1/2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick (B), stirring frequently. Cool; pour into airtight containers.

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  • Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.

Nutrition Facts

30 calories; calories from fat 3%; fat 0.1g; saturated fatg; mono fatg; poly fat 0.1g; protein 0.3g; carbohydrates 7.5g; fiber 0.5g; cholesterolmg; iron 0.2mg; sodium 44mg; calcium 6mg.