Tomato Chutney

Ingredients

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