AICR Tomato-Red Pepper Chutney

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AICR Tomato-Red Pepper Chutney

2 pounds ripe tomatoes, seeded and diced

1 medium onion, chopped

1 large red bell pepper, seeded and chopped

1/4 cup golden raisins

1/4 cup frozen apple juice concentrate

1/4 cup balsamic vinegar

2 Tbsp. ginger root, grated

1 Tbsp. olive oil

1 whole cinnamon stick

1/2 teaspoon allspice

1 serrano or habanero pepper, seeded and finely minced

(optional)

Pinch of salt, or to taste

 

 

 

Place all ingredients in large saucepan over medium

heat. Simmer uncovered, stirring occasionally, about

one hour or until reaching desired thickness. Remove

cinnamon stick and discard. Serve warm or at room

temperature.

 

Makes 8 servings.

 

Source: American Institute Cancer Research

Formatted by Chupa Babi in MC: 07.31.07

 

Per serving: 89 calories, 2 g total fat (<1 g

saturated fat), 17 g carbohydrates, 2 g protein, 2 g

dietary fiber, 17 mg sodium.

 

ChupaNote: used 1 teaspoon red pepper flakes instead

of habanero.

 

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