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Tomato Chutney

Serves: Makes about 3 cups
Hands On Time: 
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1 (14- to 15-ounce) can diced tomatoes
1 cup finely chopped onion
1 cup finely chopped green or red bell pepper
1 cup packed light brown sugar
2/3 cup peeled and diced apple
1/2 cup raisins
1/3 cup apple cider vinegar
3 tablespoons powdered pectin
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco or other hot sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice


Place all of the ingredients in a large bowl and stir to combine. 

Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the bread machine. Press menu and select jam. Press start. Scrape the sides of the pan when the tone beeps at 5 and 10 minutes into the cycle.

Let cool in pan and transfer chutney to a medium glass bowl. Cover and refrigerate overnight. Transfer chutney to clean jars. Keeps refrigerated for 4 to 6 weeks.


Per tablespoon: 46 calories (percent of calories from fat, 1), no protein, 12 carbohydrates, no fiber, no fat , no cholesterol, 96 milligrams sodium.

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