Pepper Chutney
Fruits are not the only basis for a chutney. You can make a good, simple chutney with bell peppers. Red and yellow bell peppers have a natural sweetness that works well in this instance.
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, chopped with their juice
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1/4 cup packed dark brown sugar
  • 1/4 cup cider vinegar
  • 1/4 teaspoon salt

In a large nonaluminum saucepan, combine the tomatoes and their juice, the bell peppers, brown sugar, vinegar, and salt. Bring to a boil over medium heat, reduce the heat to a simmer, and cook until the chutney is thick and the peppers are tender, about 15 minutes. Serve at room temperature or chilled.
Nutritional Information
Per 1/3 cup: 71 calories, .1g total fat (0g saturated), 0mg cholesterol, 1.9g dietary fiber (.3g soluble), 17g carbohydrate, 1g protein, 110mg sodium.
Good source of: vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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