Tomato Chutney Recipe - Cooking Index
Tomato Chutney Recipe - Cooking Index
| 1 | Whole tomatoes with juice - (28 to 32 oz) - chopped | |
| 1 | Onion - chopped (abt 1 cup) (large) | |
| Zest of 1 lemon - removed with | ||
| Vegetable peeler and minced | ||
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 118ml | Cider vinegar |
| 1/3 cup | 20g / 0.7oz | Dried currants |
| 1 1/2 teaspoons | 7.5ml | Mustard seeds |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Cayenne |
| 1/4 teaspoon | 1.3ml | Ground allspice |
| 1/4 teaspoon | 1.3ml | 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.
This recipe yields 2 1/2 cups.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9310) - from the TV FOOD - NETWORK
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