Tomato Chutney

Ingredients

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

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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