Tomato Chutney With Currants Recipe
Tomato Chutney is a mouth watering side dish recipe. An easy to prepare Tomato Chutney recipe wont let you forget its taste forever. So, give it a try and squander its taste!
Ingredients
| 1 tablespoon shortening or salad oil | ||
| 1 small hot, dried red chile, crushed | ||
| 1/2 teaspoon each cumin seed and mustard seed | ||
| Nutmeg | 1/4 Teaspoon | |
| 4 medium-sized tomatoes (peeled and sliced 1/8-inch thick), or 1 can (1 lb.) whole tomatoes and juices | ||
| Lemon | 1/2 | |
| Currants | 1/3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
Directions
Melt shortening in a saucepan and add the crushed chile, whole cumin seed, mustard seed, and nutmeg.
When seeds start to jump, add the tomatoes.
Quarter lemon (or finely chop, including peel) and place on top.
Simmer, stirring frequently, for 15 minutes.
Stir in the raisins and sugar.
Simmer, stirring frequently, until very thick€”about 30 minutes longer.
Chill.
This sauce is best made several days before use.
If desired, pack hot in sterilized jars and seal.
When seeds start to jump, add the tomatoes.
Quarter lemon (or finely chop, including peel) and place on top.
Simmer, stirring frequently, for 15 minutes.
Stir in the raisins and sugar.
Simmer, stirring frequently, until very thick€”about 30 minutes longer.
Chill.
This sauce is best made several days before use.
If desired, pack hot in sterilized jars and seal.
Chef
