Tomato Chutney

Ingredients

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

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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