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

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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.