Tangy Curry-Tomato Chutney

Description

This chutney may be served with beef, lamb, pork, sausage, or poultry.

• Source: Midwest Living
• Prep: 30 minutes | Cook: 30 minutes | Chill: 8 hours
• Makes about 2 cups

Ingredients

• 3 medium garden-ripe tomatoes, peeled, seeded and coarsely chopped (2 cups)
• 2 red or purple plums, pitted and finely chopped (1¾ cups)
• ½ cup thinly sliced green onions
• ½ cup packed brown sugar
• ½ cup white wine vinegar or cider vinegar
• 1 fresh scotch bonnet chile pepper or jalapeno chile pepper, seeded and finely chopped
• 1 teaspoon finely shredded lemon or lime peel
• 1 tablespoon lemon or lime juice
• 1½ teaspoons curry powder
• ⅛ teaspoon ground cardamom or cinnamon

Procedures

1. In a 2-quart saucepan, combine tomatoes, plums, green onions, brown sugar, vinegar, chile pepper, lemon peel and juice, curry powder, and cardamom.
2. Bring boiling; reduce heat.
3. Simmer, uncovered, for 30 to 35 minutes or until slightly thickened, stirring frequently.
4. Remove from heat; cool to room temperature.
5. Transfer the chutney to a covered container and chill in the refrigerator for at least 8 hours before serving.
6. Make-ahead directions: store, tightly covered, in the refrigerator up to 1 week or in the freezer up to 3 months.