Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
30 mins
chill:
8 hrs
total:
9 hrs
Yield:
about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 2-quart saucepan, combine tomatoes, plums, green onions, brown sugar, vinegar, chile pepper, lemon peel and juice, curry powder, and cardamom. Bring boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or until slightly thickened, stirring frequently. Remove from heat; cool to room temperature.

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  • Transfer the chutney to a covered container and chill in the refrigerator for at least 8 hours before serving. Makes about 2 cups.

Tips

To seed tomatoes, quarter each one and scoop out the seeds with a small spoon.

Store, tightly covered, in the refrigerator up to 1 week or in the freezer up to 3 months.

Serving Suggestion:

Chutney may also be served with beef, lamb, pork, sausage, or poultry.

Nutrition Facts

48 calories; carbohydrates 11g; insoluble fiber 1g; vitamin a 243IU; vitamin c 13.6mg; sodium 6mg; calcium 10.1mg; iron 0.4mg.
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