Ingredients
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3 cups finely chopped peeled tomatoes (about 4 large)
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1 cup finely chopped red bell pepper
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1 cup finely chopped red onion
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1/2 cup dried cranberries
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1/2 cup cider vinegar (try 1/4 balsamic!)
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1/4 cup granulated sugar
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1/4 cup packed brown sugar
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2 tablespoons minced peeled fresh ginger
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1/2 teaspoon salt
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1/2 teaspoon mustard seeds
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground cumin
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1/4 teaspoon ground allspice
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1/8 teaspoon ground red pepper
Instructions
- 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.
- Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
- This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.