Tomato Chutney

Your guests will beg you to share this recipe. The sweet-tart taste of the chutney is wonderful paired with a slice of Brie.


1 (28 ounce) can diced tomatoes, with juice
zest of one lemon
1 cup onion, chopped
1/2 cup apple cider vinegar
1/4 cup dried currants
1 1/2 teaspoons mustard seeds
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/4 teaspoon cinnamon


Combine all ingredients in a large heavy pot. Cook over medium high heat until mixture boils. Reduce heat to low and simmer at least 30 minutes or until mixture thickens and is reduced to about 2 1/2 cups. Cover and refrigerate until ready to serve.

To serve:
Pour chutney into an attractive bowl set in the middle of a large platter. Surround with a wedge of Brie cheese, slices of cheddar cheese and your favorite crackers or toasted slices of a French baguette.

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