Red Tomato Chutney

This sweet-tart chutney pairs summery tomatoes with fall-flavored cranberries, making it an all-purpose condiment for late-summer and fall barbecues. Spoon it over burgers and grilled chicken. In cooler weather, toss a little chutney with roasted vegetables, such as parsnips, turnips, or sweet potatoes. Or mix it with low-fat mayonnaise to make a dip for raw vegetables.

Yield: 3 1/2 cups (serving size: 2 tablespoons)

Ingredients

• 3  cups  finely chopped peeled tomato (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
• 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

Preparation

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick (B), stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.

Nutritional Information

Calories:

30 (3% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

0.3g

Carbohydrate:

7.5g

Fiber:

0.5g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

44mg

Calcium:

6mg