Tomato Chutney

Ingredients

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

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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