Easy Tomato Chutney with a Kick

This chutney is a superb accompaniment to almost any kind of roast meat. And it will add some serious zing to an Italian or cold cut submarine!

• Ready In: 2 hrs
• Serves: 18-24
• Yields: 3 cups, approximately

Ingredients

• 2  lbs tomatoes, chopped
• 2  red peppers, diced
• 1  cup red wine vinegar
• 1 1⁄2 cups apple cider vinegar
• 1 1⁄2 cups sugar
• 2  teaspoons salt
• 2  teaspoons mustard seeds
• 1  teaspoon pepper
• 1  teaspoon  red chili pepper flakes
• 1 1⁄2 cups  chopped scallions

Directions

1. In a saucepan, bring vinegars, sugar, salt, black pepper, chili flakes and mustard seeds to a boil, stirring occasionally.
2. Stir in tomatoes, bell peppers and scallion greens.
3. Simmer, uncovered, for about 1½ hours, or until reduced to about three cups and thickened.
4. Stir occasionally, increasing frequency of stirring in the last hour.