Tomato Chutney

Ingredients

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

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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    • 1/4 cup golden raisins
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