Tomato Chutney

Makes 4
Prep 15 m
Cook 70 m



  1. 1 of 3 Heat oil in large nonaluminum saucepan. Add onion and green pepper; reduce heat to low; cook until very tender, 10 minutes.
  2. 2 of 3 Add tomatoes, pineapple, raisins, sugar, vinegar, salt, ginger, allspice and red pepper to saucepan. Bring to boiling. Reduce heat to low; simmer, stirring occasionally, until chutney has thickened, about 1 hour.
  3. 3 of 3 Remove from heat. Stir in nuts and parsley. Let cool. Refrigerate until serving. Serve at room temperature.
Nutrition Information for Tomato Chutney
Servings Per Recipe: 4
Per Serving: 27 kcal cal., 5 g carb., 1 g pro., 1 g Fat, total, 0 mg chol., 36 g fiber