Tomato Chutney

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Makes 1 1/3 cups
Adapted from: Emeril Lagasse
Originally from September 2013 on my old blog

I made this with Emeril’s Steak with Fried Eggs and Hash browns, which is also posted on my blog (go check it out!). This is a wonderful condiment that can be served with plenty of different things: beef, chicken, pork, or even a topping for cheese and crackers, as Emeril suggested in his book. It’s sweet and has a hint of spice; it smells like autumn and winter spices. Plus, it’s super easy to make, and can be made 6 WEEKS ahead of time! Double, triple, or quadruple the recipe, store it in an airtight container in the fridge, and enjoy it for over a month of amazing meals.


~1 ½ cups peeled, seeded, and chopped plum tomatoes (about 14 ounces… if you’re wondering how to peel tomatoes correctly, my most recent post breaks it all down for you!)
~¼ cup finely chopped yellow onions
~one 1/2×1 inch strip orange zest (optional)
~2 tablespoons packed light brown sugar
~2 tablespoons apple cider vinegar
~2 tablespoons dried black currants (optional)
~½ teaspoon mustard seeds (optional)
~1/8 teaspoon salt
~1/8 teaspoon cayenne (add more if you want a little punch)
~1/8 teaspoon ground allspice
~1/8 teaspoon ground cinnamon

Combine all ingredients in a small nonreactive saucepan and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture is thick and the liquid is nearly all evaporated, about 15 minutes, give or take. Remove from heat and discard orange zest.

Cool slightly before serving (the chutney can be kept in an airtight container in the fridge for up to 6 weeks. Warm gently before serving, or serve at room temperature).

Happy dining!!


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