Tomato Chutney

Ingredients

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

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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