1990s Recipes + Menus
Tomato Chutney
Makesabout 2 1/2 cups
December 1994
- 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
-
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.
- Keywords
- dressing,
- tomato,
- vegetarian
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