2 teaspoons olive oil
1 cup diced white onions
4 large tomatoes, diced
3/4 cup dried currants
1/4 cup cider vinegar
1 cup orange juice
1/2 cup tomato juice
1 jalapeño pepper, seeded and diced
1 teaspoon kosher salt
1. Heat the oil in a small saucepan over medium heat. Add the onion and tomatoes and cook until soft, about 3 to 4 minutes.
2. Add the currants, vinegar and juices and cook until reduced by one-third, about 12 to 15 minutes.
3. Add the jalapeño pepper and cook 5 minutes.
4. Add the salt.
This recipe serves: 4 | Preparation time: 15 minutes | Cooking time: 25 minutes
Todd English's Tomato Chutney Recipe: Recipe by FoodFit