Tomato-Lemon Chutney

Ingredients

• 1 ½ teaspoons kosher salt
• 2 tablespoons, plus 2 teaspoons, sugar
• ½ cup water
• 1 lemon, cut across into 1/8-inch-thick slices, each slice quartered
• 3 medium ripe tomatoes
• 1 teaspoon olive oil
• 3 large shallots, peeled and thinly sliced
• 1 teaspoon balsamic vinegar
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    208 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 31 grams sugars; 4 grams protein; 1771 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One cup

Preparation

1. Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
2. Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
3. Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.