Tomato Currant Marmalade
|Salad oil||1 Tablespoon|
|Dried hot red chilies||1 Small|
|Cumin seed||1⁄2 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
|Canned pear shaped tomatoes||14 1⁄2 Ounce (1 Can)|
|Currants||1⁄2 Cup (8 tbs)|
|Unpeeled orange||1⁄2 Small, finely chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|White wine vinegar||1 Tablespoon|
In a 2- to 3-quart pan, combine oil, chili, cumin, and mustard seed.
Cook on medium-high heat until seeds start to pop, 3 to 4 minutes.
Stir in tomatoes and their liquid, currants, orange, sugar, and vinegar.
Bring to a boil, stirring to break tomatoes into small pieces.
Boil uncovered, stirring often, until reduced to 1 1/2 cups, about 10 minutes.
Use hot or at room temperature.
If made ahead, cover and chill up to 1 week.