Tomato Chutney

Ingredients

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

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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