Tomato Chutney

Ingredients

  • ½ cup sugar
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup cider vinegar
  • 1/3 cup dried currants
  • ¼ teaspoon cayenne
  • 1 lemon
  • + 4 more ingredients
    • 1 28- to 32-ounce can whole tomatoes with juice
    • ¼ teaspoon ground allspice
    • 1 ½ teaspoons mustard seeds
    • 1 large onion

In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.

View full recipe at Epicurious

Comments

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