Two-Alarm Tomato Chutney

This chutney goes well on any form of roast beef. I especially like it on a deli-style roast beef sub.

• Ready In: 1 hr 55 mins
• Serves: 24-30
• 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 substitute (or you can use the real thing)
• 2  teaspoons mustard seeds
• 1  teaspoon pepper
• 1  teaspoon  red chili pepper flakes or 1  teaspoon red pepper flakes (or more, to taste)
• 1 1⁄2 cups  scallion greens, chopped

Directions

1. In a saucepan, bring vinegars, sugar, salt, black pepper, chili or red pepper 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 the frequency of stirring during the last hour.