Tomato Chutney

Ingredients

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

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

Variations on Tomato Chutney

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    • 1 1/4 cups sugar
    • 1 clove garlic, minced
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    • 1/2 teaspoon salt
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