Red Tomato Chutney
At a Glance
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hour 5 minutes
- Servings
- 3 1/2 cups
Categories
- Chutneys
- Condiments
- Sauces
- Stovetop
- Easy
Dietary
- Low Cholesterol
- Low Protein
- Vegan
- Vegetarian
This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.
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Equipment
Large saucepan, airtight containers
Ingredients
- 3 cups finely chopped peeled tomatoes (about 4 large)
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped red onion
- 1/2 cup dried cranberries
- 1/2 cup cider vinegar (try 1/4 balsamic!)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons minced peeled fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
Instructions
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.
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