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.
Continue to cook, stirring occasionally, until the mixture thickens, about
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.
Comments on Hot Tomato Chutney Recipe:
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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.