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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 50 - Change
Nutritional Facts
Servings Per Recipe: 50
Amount Per Serving
Calories 27
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 102mg
4%
Total Carbohydrate 6g
2%
Dietary Fiber 0g
2%
Sugars 4g
Protein 0g
Vitamin A  4%Vitamin C  17%
Calcium  1%Iron  2%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hot Tomato Chutney

Recipe Tags: Chutney Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Cup Cilantro chopped
1/2 Cup Raisin golden
1 Cup Cider Vinegar
3 Pounds Tomatoes
1 Cup Brown Sugar
2 Cloves Of Garlic minced
1 Teaspoon Mustard Seed
2 Teaspoons Salt coarse
1 Onion coarsely chopped
1 Teaspoon Cumin Seed
1 Red Bell Pepper chopped
2 Jalapeno Peppers seeded and chopped
3 Tablespoons Ginger peeled, minced
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Directions:

1. Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved.

2. Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes.

3. Stir in the cilantro for the last few minutes of cooking.

4. Pack in sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to 4 pints.

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Dietary Notes:
This recipe is very low-sodium with 101.86mg per serving, low-fat with 0.06g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 27.06 per serving

This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Mustard, Vinegar, Cilantro, Onion allergies.
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