This tomato chutney is to.die.for.
It’s packed with an amazing combination of holiday flavors and is a great addition to many different types of meals – from beef roast to brie.
It also makes for a fantastic gift for the holidays that will wow your family, friends or neighbors! You can mix up a big batch and then add to jars and it will keep for a few weeks in the fridge.
I’ve enjoyed it with beef roast, over shredded chicken, inside a grilled cheese sandwich
This is basically my new holiday food obsession 😉
This chutney is made with whole, peeled tomatoes…you chop them up and simmer for an hour with these other flavors and the result is a show stopping chutney (that’s frugal too!). When prepping this, I took my kitchen sheers to the tomatoes while they were still in the can. I drained the can into the saucepan, and then snipped all the whole, peeled tomatoes into smaller pieces before adding them into the saucepan. This helped keep from making a mess on my cutting board and counter 😉
Give this chutney a try…I predict it might be your new holiday food obsession too!?!
- 28 oz. diced tomatoes
- 1 large onion chopped
- 1 lemon zested
- 1/2 cup sugar
- 1/2 cup red wine vinegar
- 1/2 cup raisins
- 1 1/2 tsp mustard seeds
- 1/2 tsp salt
- 1/4 ts cayenne pepper
- 1/4 tsp ground allspice
- 1/2 tsp cinnamon
- In a heavy saucepan combine all the above ingredients. Cook mixture over medium heat, stirring occasionally, for 30 minutes.
- Reduce heat to low and simmer mixture, stirring occasionally, for 30 minutes more, or until thickened and reduced to about 2 cups.
- Place in a jar with a tight fitting let. Chutney will keep in the refrigerator for 2-3 weeks.
- Or to preserve, put warm chutney into a clean, sterile canning jar and seal with plastic-lined lid and tightly turned ring. Turn upside down and allow to cool. Store in a cool, dark space for up to a year unopened. Can be divided into smaller jars to give as gifts.
- Serve over sliced beef roast, warm brie, inside a grilled cheese, or topped on bruschetta bread.