Todd English's Tomato Chutney

This recipe serves:  2 4 6 8

1 teaspoon olive oil
1/2 cup diced white onions
2 large tomatoes, diced
1/3 cup dried currants
2 tablespoons cider vinegar
1/2 cup orange juice
1/4 cup tomato juice
1/2 jalapeño pepper, seeded and diced
1/2 teaspoon kosher salt
1. Heat the oil in a small saucepan over medium heat. Add the onion and tomatoes and cook until soft, about 3 to 4 minutes.

2. Add the currants, vinegar and juices and cook until reduced by one-third, about 12 to 15 minutes.

3. Add the jalapeño pepper and cook 5 minutes.

4. Add the salt.

Serving Size: about 1/2 cup

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