Tomato Chutney

Ingredients

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

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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