Tangy Curry-Tomato Chutney

== Description ==
This chutney may be served with beef, lamb, pork, sausage, or poultry. 
* Source: Midwest Living
* Prep: 30 minutes | Cook: 30 minutes | Chill: 8 hours
* Makes about 2 cups 
== Ingredients == 
* 3 medium garden-ripe tomatoes, peeled, seeded and coarsely chopped (2 cups)
* 2 red or purple plums, pitted and finely chopped (1¾ cups)
* ½ cup thinly sliced green onions
* ½ cup packed brown sugar
* ½ cup white wine vinegar or cider vinegar
* 1 fresh scotch bonnet chile pepper or jalapeno chile pepper, seeded and finely chopped
* 1 teaspoon finely shredded lemon or lime peel
* 1 tablespoon lemon or lime juice
* 1½ teaspoons curry powder
* ⅛ teaspoon ground cardamom or cinnamon
== Directions ==
# In a 2-quart saucepan, combine tomatoes, plums, green onions, brown sugar, vinegar, chile pepper, lemon peel and juice, curry powder, and cardamom.
# Bring boiling; reduce heat.
# Simmer, uncovered, for 30 to 35 minutes or until slightly thickened, stirring frequently.
# Remove from heat; cool to room temperature.
# Transfer the chutney to a covered container and chill in the refrigerator for at least 8 hours before serving.
# Make-ahead directions: store, tightly covered, in the refrigerator up to 1 week or in the freezer up to 3 months.
Category:Chutney Recipes
Category:Tomato Recipes
Category:Plum Recipes
Category:Green onion Recipes
Category:Brown sugar Recipes
Category:White wine vinegar Recipes
Category:Cider vinegar Recipes
Category:Scotch bonnet Recipes
Category:Jalapeno pepper Recipes
Category:Lemon peel Recipes
Category:Lime peel Recipes
Category:Lemon juice Recipes
Category:Lime peel Recipes
Category:Curry Recipes