Tomato Chutney

Tomato Chutney Photo: Oxmoor House


  • 4 (14.5-ounce) cans diced tomatoes, drained
  • 1 1/2 cups chopped onion (about 1 large)
  • 1/2 cup sugar
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground allspice


Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat. Cook, uncovered, 30 minutes or until mixture is reduced to 3 cups, stirring often.

Nutritional Information

Calories per serving: 14
Caloriesfromfat per serving: 1%
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 0.2g
Carbohydrate per serving: 3.6g
Fiber per serving: 0.4g
Cholesterol per serving: 0.0mg
Iron per serving: 0.1mg
Sodium per serving: 27mg
Calcium per serving: 5mg

Good to Know

Use this chutney as a spread or dip for pita chips, bread, or sandwiches. Tomato-based foods, like this chutney, are rich in the antioxidant lycopene.

Cooking Light Superfast Suppers