Instructions

  1. 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. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
  3. This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.