Red Tomato Chutney
This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from cooking light.
Steps
Combine all ingredients in a large saucepan.
Bring to a boil.
Reduce heat , and simmer , uncovered , 45 minutes or until thick , stirring frequently.
Cool and pour into airtight containers.
This could also be canned.
Fill jars , seal , and process in hot water bath for 10 minutes.
Ingredients
tomatoes, red bell pepper, red onion, dried cranberries, cider vinegar, granulated sugar, brown sugar, fresh ginger, salt, mustard seeds, ground cinnamon, ground cumin, ground allspice, ground red pepper