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Categories:Viewed: 41 - Published at: 7 years ago
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
Method
- 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.
