Tomato Chutney

Name: Tomato Chutney
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

11 ingredients

4 steps

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

Directions

1

In a heavy kettle combine all ingredients.
2

Cook mixture over moderate heat, stirring occasionally, 30 minutes.
3

Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups.
4

Chutney keeps chilled, covered, 3 months.