Red Tomato Chutney

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

British cooking@home
by cooking mania