TOMATO CHUTNEY
1 (28 to 32 ounce) can whole tomatoes with juice, chopped
1 large onion, chopped (about 1 cup)
1/2 cup sugar
1/2 cup cider vinegar
1/3 cup dried currants
Zest of 1 lemon, removed with vegetable peeler and minced
1 1/2 tsp. mustard seeds
1/2 tsp. salt
1/4 tsp. ground cayenne
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
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.
Makes about 2 1/2 cups
Source: Gourmet magazine, December 1994
1 (28 to 32 ounce) can whole tomatoes with juice, chopped
1 large onion, chopped (about 1 cup)
1/2 cup sugar
1/2 cup cider vinegar
1/3 cup dried currants
Zest of 1 lemon, removed with vegetable peeler and minced
1 1/2 tsp. mustard seeds
1/2 tsp. salt
1/4 tsp. ground cayenne
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
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.
Makes about 2 1/2 cups
Source: Gourmet magazine, December 1994
MsgID: 3159025
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