Tomato Chutney

Directions

1. 1
   Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water, 10 seconds.
2. 2
   Transfer tomatoes to a bowl of ice water to cool.
3. 3
   Peel off skin with paring knife, beginning from scored end, and discard.
4. 4
   Coarsely chop tomatoes.
5. 5
   Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
6. 6
   Continue to cook, stirring, until sugar melts into a golden caramel.
7. 7
   Remove from heat and carefully add vinegars.
8. 8
   Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until thickened, about 1 1/2 hours.
9. 9
   Discard star anise.