Tomato Chutney

Prep 15 m
Cook 50 m



  1. 1 of 2 In 5-quart nonaluminum saucepan, combine tomatoes, raisins, cider vinegar, both sugars, onion, jalapeno, mustard seeds, salt, ginger and cinnamon. Bring to boiling over high heat. Lower heat; simmer, uncovered, stirring occasionally, until thickened and liquid has cooked off, 50 minutes. Let cool completely.
  2. 2 of 2 Serve over grilled chicken or pork tenderloin, or as an appetizer over cream cheese alongside crackers. Refrigerate, covered, up to 2 weeks.
Nutrition Information for Tomato Chutney
Servings Per Recipe:
Per Serving: 9 g carb., 0 mg chol., 0 g Fat, total, 35 kcal cal., 0 g pro., 62 mg sodium, 0 g sat. fat, 1 g fiber
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Printed from 06/25/2019