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Red Tomato Chutney

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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.”
READY IN:
1hr 5mins
YIELD:
3.5 cups
UNITS:
Metric

Ingredients Nutrition

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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