Tangy Curry-Tomato Chutney

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This chutney may be served with beef, lamb, pork, sausage, or poultry.

  • Source: Midwest Living
  • Prep: 30 minutes | Cook: 30 minutes | Chill: 8 hours
  • Makes about 2 cups



  1. In a 2-quart saucepan, combine tomatoes, plums, green onions, brown sugar, vinegar, chile pepper, lemon peel and juice, curry powder, and cardamom.
  2. Bring boiling; reduce heat.
  3. Simmer, uncovered, for 30 to 35 minutes or until slightly thickened, stirring frequently.
  4. Remove from heat; cool to room temperature.
  5. Transfer the chutney to a covered container and chill in the refrigerator for at least 8 hours before serving.
  6. Make-ahead directions: store, tightly covered, in the refrigerator up to 1 week or in the freezer up to 3 months.