Tomato Chutney

Ingredients

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

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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