Ingredients
-
3
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
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.,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.),Yum. used canned tomatoes and it was fab. I can’t wait to try it again in a few days after the flavors have developed even more. Thanks!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Note: Refrigerate Red Tomato Chutney in Airtight Containers Up to Two Months. |
|
3
Done
|
This Could Also Be Canned. Fill Jars, Seal, and Process in Hot Water Bath For 10 Minutes. |
