Recipe by Sharon123
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.
Top Review by Debbie Smith
I was a chutney virgin before making this. My English in-laws swore it was the best way to use up the end-of-summer tomatoes. So, I found this recipe and boy am I glad! I have already made a second batch. Everyone who has tasted it has raved about it. Thank you so much for sharing this! (P.S. I did it with the balsamic vinegar.)
- 709.77 ml finely chopped peeled tomatoes (about 4 large)
- 236.59 ml finely chopped red bell pepper
- 236.59 ml finely chopped red onion
- 118.29 ml dried cranberries
- 118.29 ml cider vinegar (try 1/4 balsamic!)
- 59.14 ml granulated sugar
- 59.14 ml packed brown sugar
- 29.58 ml minced peeled fresh ginger
- 2.46 ml salt
- 2.46 ml mustard seeds
- 1.23 ml ground cinnamon
- 1.23 ml ground cumin
- 1.23 ml ground allspice
- 0.59 ml ground red pepper
Directions See How It's Made
- 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.