Tomato Chutney

Ingredients

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

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
    • 1/4 cup golden raisins
    • 1 1/4 cups sugar
    • 1 clove garlic, minced
    • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • Tomato Chutney
    • 1 teaspoon curry powder
    • 1/2 teaspoon chili powder
    • 1 tablespoon light brown sugar
    • 1 tablespoon honey
    • 1 cinnamon stick
    • +15 other ingredients
  • Tomato Chutney
    • 3 pounds plum tomatoes
    • 1 cup golden raisins
    • 3 onions
    • 1 1/2 teaspoons coriander seeds
    • 2 cups sugar
    • 3 cups cider vinegar
    • 2 1/2 teaspoons salt
    • +1 other ingredients
  • Tomato Chutney
    • 1/2 teaspoon minced garlic
    • 1/2 teaspoon salt
    • 1 tablespoon coarse-grain mustard
    • 1 tablespoon fresh ginger
    • 1/4 cup mild honey
    • +5 other ingredients
  • Tomato Chutney
    • 3 garlic cloves, minced
    • 1/2 teaspoon salt
    • 2 tablespoons sugar
    • 2 teaspoons vegetable oil
    • 1/4 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • +1 other ingredients


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