advertisement

Tomato Chutney

8 ounces ripe plum tomatoes (6-8), cut into 1/2-inch dice 1/4 cup finely diced Spanish onion 1/3 cup plus 2 teaspoons cider vinegar 1/3 cup plus 2 teaspoons sugar 1/4 cup golden raisins1 teaspoon grated orange zest 1/4 cup chopped orange flesh2 teaspoons minced jalapeno pepperCombine all ingredients in a non-reactive saucepan. Bring to a boil. Reduce heat to medium low. Simmer, uncovered, stirring occasionally, until reduced and jam-like consistency, about 30 minutes.Makes about 1 quart.Nutrition values per 2-tablespoon serving: 17 calories, 0 fat (0 saturated), 4 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 1 mg sodium.Chef Kenneth Trickilo, Napa Valley Grille, Paramus, N.J.

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.