Antipasto Platter with Tomato Chutney

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  • Makes: 10 servings
  • Serving Size: 1/4 cup chutney
  • Prep: 30 mins
  • Cool: 20 mins
  • Cook: 30 mins

Antipasto Platter with Tomato Chutney

Directions

  1. In a medium saucepan combine tomatoes, onion, garlic, vinegar, sugar, salt, paprika and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until mixture is thickened and sauce like, stirring occasionally.
  2. Remove from heat; cool about 20 minutes. Serve warm sprinkled with basil and with desired antipasto ingredients. Store any remaining chutney in refrigerator. Bring to room temperature before serving.

From the Test Kitchen

*

If desired, omit roma tomatoes and use 1, 28-oz. can whole plum tomatoes, drained and cut up. This will yield less chutney (1 1/2 cups).

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Nutrition Facts (Antipasto Platter with Tomato Chutney)

  • Per serving:
  • 29 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 122 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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