Tomato Chutney

Southern Kitchen
Tomato Chutney

Serves: Makes about 3 cups

Hands On Time: 30 minutes

Total Time: 10 hours and 0 minutes


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.

About the recipe

Bread machines have come a long way since from my first machine, which had only four cycles and a choice of two loaf sizes. My new Cuisinart has 16 basic cycles and makes multiple size loaves.

And unbeknown to me when I bought it, I got an additional time-saving plaything: I can make jam — which I had never even tried the old-fashioned way on the stovetop.

With the bread machine, jam is a snap. In go the ingredients, select “jam” on the menu — and the product is finished in 1 hour and 25 minutes. The same paddle in the bottom of the nonstick pan that kneads the dough during a bread cycle also stirs the fruit for jam, or in this case, chutney.

Try this one served over rice, spread on bread, served with cheese or as a condiment for chicken or fish. Try to chop the vegetables into 1/4-inch pieces. -- Betty Gordon

Note: This recipe is adapted from the Cuisinart Convection Bread Maker recipe booklet. Other bread machine instructions may vary.