yellowish blob is, going in for a dip in the photo. I'd tell you, but you'll have to stay tuned to find out (finally, all those years of tv watching are starting to pay off).
Makes about 2 1/2 cups
1 (28 to 32 oz.) can whole tomatoes with juice, chopped
1 medium onion, chopped (about 1 cup)
finely grated zest of 1 lemon
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
1. Combine all ingredients in a heavy pot. Cook mixture over moderate heat, stirring occasionally, for 30 minutes.
2. Reduce heat to low and simmer mixture, stirring occasionally, 30-60 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.
from Gourmet, December 1994
|whole tomatoes added|
I didn't chop them, I just broke them up with my spatula in the pot
|pouring cider vinegar|
|adding lemon zest|
|after cooking for 30 minutes|
|thickened and ready|
I think I cooked mine longer than the recipe
says - probably about an hour and a half.