| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cklive17 | 1 | servings | |
INGREDIENTS
| 1 | 28 ounces ca whole tomatoes with juice; chopped, up to 32 | |
| 1 | lg | Onion; chopped (about 1 |
| ; cup) | ||
| 1 | Lemon; removed with | |
| ; vegetable peeler | ||
| ; and minced , Zest | ||
| ; of | ||
| 1/2 | c | Sugar |
| 1/2 | c | Cider vinegar |
| 1/3 | c | Dried currants |
| 1 1/2 | ts | Mustard seeds |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Cinnamon |
INSTRUCTIONS
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. Yield: 2 1/2 cups Converted by MC_Buster. Per serving: 597 Calories (kcal); 1g Total Fat; (0% calories from fat); 4g Protein; 159g Carbohydrate; 0mg Cholesterol; 1078mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fruit; 0 Fat; 7 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9310 Converted by MM_Buster v2.0n.
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