Name: Tomato Chutney
Yield: Makes about 2 1/2 cups
Ingredients: a 28- to 32-ounce can whole tomatoes with juice, chopped; 1 large onion, chopped (about 1 cup); zest of 1 lemon, removed with vegetable peeler and minced; 1/2 cup sugar; 1/2 cup cider vinegar; 1/3 cup dried currants; 1 1/2 teaspoons mustard seeds; 1/2 teaspoon salt; 1/4 teaspoon cayenne; 1/4 teaspoon ground allspice; 1/4 teaspoon cinnamon

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

a 28- to 32-ounce can whole tomatoes with juice, chopped

1 large onion, chopped (about 1 cup)

zest of 1 lemon, removed with vegetable peeler and minced

1/2 cup sugar

1/2 cup cider vinegar

1/3 cup dried currants

1 1/2 teaspoons mustard seeds

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

Preparation

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.