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Tomato Currant Marmalade

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  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.

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