Cranberry-Infused Tomato Chutney
Elevate your culinary experience with this delightful cranberry-infused tomato chutney. This vibrant, sweet-tart condiment marries the juicy flavors of ripe summer tomatoes with the tangy sweetness of autumn cranberries. Perfect for late-summer and fall gatherings, this chutney is not only an excellent topping for grilled meats like burgers and chicken, but it also shines when mixed with roasted vegetables and tossed with mayonnaise for a creamy dip. Enjoy it over fluffy omelets or scrambled eggs for a breakfast upgrade. This versatile recipe, adapted from Cooking Light, is sure to impress your family and friends, adding a burst of flavor to any dish.
N/A
Servings
100
Calories
14
Ingredients
Ingredients
Peeled tomatoes
3 cups (finely chopped (about 4 large))
Red bell pepper
1 cup (finely chopped)
Red onion
1 cup (finely chopped)
Dried cranberries
1/2 cup (none)
Cider vinegar
1/2 cup (or 1/4 cup balsamic vinegar)
Granulated sugar
1/4 cup (none)
Brown sugar
1/4 cup (packed)
Fresh ginger
2 tablespoons (minced and peeled)
Salt
1/2 teaspoon (none)
Mustard seeds
1/2 teaspoon (none)
Ground cinnamon
1/4 teaspoon (none)
Ground cumin
1/4 teaspoon (none)
Ground allspice
1/4 teaspoon (none)
Ground red pepper
1/8 teaspoon (none)
Instructions
1
Begin by finely chopping the peeled tomatoes, red bell pepper, and red onion, measuring them into a large saucepan.
2
Add the dried cranberries, cider vinegar, granulated sugar, brown sugar, minced ginger, salt, mustard seeds, ground cinnamon, ground cumin, ground allspice, and ground red pepper to the saucepan.
3
Stir all the ingredients together thoroughly to combine them well.
4
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and allow the chutney to simmer uncovered for approximately 45 minutes, stirring frequently to prevent sticking. The chutney should thicken to a jam-like consistency.
5
After 45 minutes, remove the saucepan from heat and let the chutney cool slightly.
6
Once cooled, transfer the chutney into airtight containers and store it in the refrigerator for up to two months.
Nutrition Information
0g
Fat
25g
Carbs
0.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cranberry-Infused Tomato Chutney?
It is a vibrant, sweet-tart condiment that combines ripe summer tomatoes with the tangy sweetness of dried autumn cranberries.
What kind of tomatoes should I use for this recipe?
The recipe calls for three cups of finely chopped peeled tomatoes, which is approximately 4 large tomatoes.
Do the tomatoes need to be peeled?
Yes, the recipe specifies using peeled tomatoes that have been finely chopped.
What other vegetables are included in the base?
In addition to tomatoes, you will need one cup of finely chopped red bell pepper and one cup of finely chopped red onion.
Can I substitute the cider vinegar?
Yes, you can use 1/4 cup of balsamic vinegar as a substitute for the 1/2 cup of cider vinegar.
What type of cranberries are used?
The recipe requires 1/2 cup of dried cranberries.
What sweeteners are needed for the chutney?
The recipe uses a combination of 1/4 cup granulated sugar and 1/4 cup packed brown sugar.
How should the ginger be prepared?
You should use 2 tablespoons of fresh ginger that has been peeled and minced.
What spices are used in this chutney?
The spice blend includes mustard seeds, ground cinnamon, ground cumin, ground allspice, and ground red pepper.
How many ingredients are in the Cranberry-Infused Tomato Chutney?
There are 14 total ingredients used in this recipe.
What is the first step in the cooking process?
Begin by finely chopping the peeled tomatoes, red bell pepper, and red onion, then measure them into a large saucepan.
How do I start the cooking?
After combining all ingredients in the saucepan, bring the mixture to a rolling boil over medium-high heat.
How long does the chutney need to simmer?
Once boiling, reduce the heat to low and simmer uncovered for approximately 45 minutes.
How do I know when the chutney is finished cooking?
The chutney is done when it has thickened to a jam-like consistency.
Why should I stir the chutney frequently while it simmers?
Stirring frequently prevents the mixture from sticking to the bottom of the pan as it thickens.
Do I need to cover the saucepan while simmering?
No, the recipe specifies simmering the mixture uncovered.
What is the next step after the 45-minute simmer?
Remove the saucepan from the heat and allow the chutney to cool slightly before transferring it.
How should the finished chutney be stored?
Transfer the cooled chutney into airtight containers and store them in the refrigerator.
How long will the chutney stay fresh?
The chutney can be stored in the refrigerator for up to two months.
Is this a seasonal recipe?
While it uses summer tomatoes and autumn cranberries, it is perfect for any gathering throughout the late summer and fall.
What are some serving suggestions for meats?
It makes an excellent topping for grilled meats like burgers and chicken.
How can I use this chutney as a dip?
You can mix the chutney with roasted vegetables and toss it with mayonnaise for a creamy dip.
Can this chutney be eaten for breakfast?
Yes, it is delicious served over fluffy omelets or scrambled eggs.
What is the calorie count per serving?
The chutney contains 100 calories per serving.
Does this recipe contain any fat?
No, the fat content is listed as 0g.
How many carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
Is there any protein in this recipe?
Yes, there is a small amount of protein, measured at 0.2g.
Is this a spicy condiment?
It has a mild heat coming from 1/8 teaspoon of ground red pepper and 1/2 teaspoon of mustard seeds.
Where does this recipe come from?
This recipe is adapted from Cooking Light.
Can I use this for vegetable dishes?
Yes, it is specifically recommended for mixing with roasted vegetables.