The original page can be found on-line at http://www.pioneerthinking.com/aicr_curriedchutney.html

Sweet Curried Tomato Chutney - Makes 6 servings or 1 1/2 cups.

• 2 large, ripe tomatoes
• 1/2 cup chopped onion
• 1 Tbsp. fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 Tbsp. sugar
• 2 Tbsp. red wine vinegar
• 1/4 cup golden raisins
• 1 tsp. chili powder
• 1 tsp. curry powder
• 1/2 tsp. paprika
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice

Bring large pot of water to boil. Add tomatoes and cook 30 seconds, or until skin begins to peel. Drain. When cool enough to handle, remove skin and chop. Place tomatoes in a medium saucepan and add remaining ingredients.

Set pan over medium-high heat and bring to boil. Reduce heat to low and simmer 20-25 minutes, or until tomatoes break down and mixture becomes thick. Serve warm or chilled with chicken, fish, or mild-tasting vegetables such as cauliflower.

Per serving: 48 calories, 0 g. total fat (0 g. saturated fat), 12 g. carbohydrate, less than 1 g. protein, 1 g. dietary fiber, 9 mg. sodium.