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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This sweet-tart 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 chutney with roasted vegetables, such as parsnips, turnips, or sweet potatoes. Or mix it with low-fat mayonnaise to make a dip for raw vegetables. Ingredients:
3 cups finely chopped peeled tomato (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 |
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 (B), stirring frequently. Cool; pour into airtight containers.
2. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
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