Recipes

Tomato Chutney
  • Ingredients
  • 1 pound ripe tomatoes, peeled, seeded and diced
  • 3/4 cup diced red bell pepper
  • 1/2 cup red wine vinegar
  • 3/4 cup cider vinegar
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons yellow mustard seeds
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup chopped green onions
Directions
  1. Set aside tomatoes and red bell pepper
  2. Place both vinegars, sugar, salt, mustard seeds, pepper and red pepper flakes in a 3-quart saucepan
  3. Bring to a boil over medium high heat
  4. Stir in the tomatoes, red bell pepper and green onions
  5. Lower heat and simmer 1 hour or until thickened and reduced to about 1-1/2 cups
  6. Cool to room temperature
  7. Refrigerate up to 2 weeks. Yield: 1-1/2 cups SUGGESTED USE: Serve this with a beef roast or steak or spread on a roast beef sandwich.


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