Tomato Chutney - Sara Moulton

28 to 32-ounce can whole tomatoes with juice, chopped
1 large onion, chopped (about 1 cup)
Zest of 1 lemon, removed with vegetable peeler and minced
1/2 cup sugar
1/2 cup cider vinegar
1/3 cup dried currants
1 1/2 teaspoons mustard seeds
1/2 teaspoon salt
1-2 tsp grated fresh ginger
1 clove garlic, minced
1/4 teaspoon cayenne/chipolte powder
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months

Dmv notes: used 4 c. fresh tomatoes, additional ingredients-I clove garlic minced, 1-2 tsp grated ginger, used chipolte powder instead of cayenne, raisins instead of currants and forgot to add the lemon zest at the beginning, added ¼ lemon planned and juiced at the last minute. Cooked 45 minutes covered and 35 minutes uncovered.