Red Tomato Chutney

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.

• Ready In: 1 hr 5 mins
• Yields: 3 1/2 cups

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.