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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
3. This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.
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