Parsi Tomato Chutney

I’ve been making this chutney every summer for more than forty years. It’s an easy recipe that lends itself to other fruit, like plums or peaches (see the variations). You’ll find that it’s ready to eat soon after you make it and equally good months later, though its character changes into something like a vintage marmalade. Unless you go through a lot of chutney or have a horde of chutney-loving friends, try to make no more than you can use in a year. The recipe quantities are only a guide