Tomato Chutney With Currants
|Shortening/Salad oil||1 Tablespoon|
|Hot dried red chile||1 Small, crushed|
|Mustard seed||1⁄2 Teaspoon|
|Cumin seed||1⁄2 Teaspoon|
|Tomatoes/1 can (1 pound) whole tomatoes and juices||4 Medium, peeled and sliced 1/8-inch thick|
|Raisins/Currants||1 1⁄2 Ounce (1/3 Cup, Package)|
|Sugar||1⁄2 Cup (8 tbs)|
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.
This sauce is best made several days before use.
If desired, pack hot in sterilized jars and seal.