January 22, 2019
Tomato-Orange Chutney

Tomato-Orange Chutney

by Berkeley Wellness  

Grated orange and lemon zests add fresh citrusy flavors to this thick tomato chutney. Serve with grilled chicken or fish, or use as a burger and sandwich topping.

Makes 1 cup.


  • 1 can (14½ ounces) stewed tomatoes, chopped with their juice (to lower sodium content of recipe, look for lower-sodium canned tomatoes)
  • 2 tablespoons sugar
  • 2½ teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1 tablespoon distilled white vinegar
  • 1½ teaspoons coriander
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. In a medium non-aluminum saucepan, combine the tomatoes and their juice, sugar, orange zest, lemon zest, vinegar, coriander, salt, and pepper. Bring to a boil over medium heat.
  2. Reduce to a simmer and cook, uncovered, stirring occasionally, until the chutney is the consistency of jam, about 15 minutes.
  3. Cool to room temperature. Store the chutney in the refrigerator.
Nutrition per ¼ cup: 60 calories, 0g total fat (0g saturated), 2g dietary fiber, 14g carbohydrate, 1g protein, 370mg sodium.

A good source of: lycopene, vitamin C.

Also see Fresh Rhubarb Chutney.