Antipasto Platter with Tomato Chutney

Who needs flowers when your party centerpiece can be edible, like this Italian-inspired antipasto platter idea? A homemade tomato chutney recipe is the perfect partner for salty prosciutto and dunkers like blanched veggies and crunchy crackers.

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3.0 by 11 people

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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 ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 122 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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11 Ratings

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