Tomato Chutney

Ingredients

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

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

  • Tomato Chutney
    • 1 1/4 cups red wine vinegar
    • 1 (28-ounce) can whole tomatoes, undrained and chopped
    • 1 1/4 cups sugar
    • 1/4 cup golden raisins
  • Tomato Chutney
    • One 2-inch piece ginger, peeled and chopped
    • 1 teaspoon curry powder
    • 1/2 teaspoon chili powder
    • Salt and freshly ground black pepper
    • +16 other ingredients
  • Tomato Chutney
    • 3 pounds plum tomatoes
    • 1 cup golden raisins
    • 3 onions
    • 2 tablespoons fresh gingerroot
    • 1/2 teaspoon dried hot red pepper flakes
    • +3 other ingredients
  • Tomato Chutney
    • 1/4 cup distilled white vinegar
    • 1/2 teaspoon minced garlic
    • 1/2 teaspoon salt
    • 1/4 teaspoon chili powder
    • 1 whole star anise
    • +5 other ingredients
  • Tomato Chutney
    • 1 tablespoon minced peeled fresh ginger
    • 5 cups chopped seeded tomato (about 2 pounds)
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground turmeric
    • +3 other ingredients


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