Tomato Chutney

1. 1

   Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water, 10 seconds.

2. 2

   Transfer tomatoes to a bowl of ice water to cool.

3. 3

   Peel off skin with paring knife, beginning from scored end, and discard.

4. 4

   Coarsely chop tomatoes.

5. 5

   Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.

6. 6

   Continue to cook, stirring, until sugar melts into a golden caramel.

7. 7

   Remove from heat and carefully add vinegars.

8. 8

   Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until thickened, about 1 1/2 hours.

9. 9

   Discard star anise.

* Per serving · 4 servings · Values may vary.

No additional tips available.