Red Tomato Chutney

• 3 cups finely chopped peeled tomatoes (about 4 large)
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped red onion
• 1/2 cup dried cranberries
• 1/2 cup cider vinegar (try 1/4 balsamic!)
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons minced peeled fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper

1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers.
2. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months.
3. This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes.

tomatoes, red bell pepper, red onion, cranberries, cider vinegar, sugar, brown sugar, fresh ginger, salt, mustard seeds, ground cinnamon, ground cumin, ground allspice, ground red pepper

Taken from www.food.com/recipe/red-tomato-chutney-172397 (may not work)