Red Tomato Chutney

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READY IN: 1hr 5mins
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
  • 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.