Tomato Currant Chutney

10 cups tomatoes, seeded and diced

3 bell peppers, seeded and diced

3 yellow onions, diced

3 cups currants

1 cup chopped canned tomato

2 cups white wine

4 tbs. ginger, grated

1 tsp. minced garlic

2 tsp. coriander, ground

1 tsp. allspice

2 tbs. brown sugar

juice of 2 limes

salt and pepper

Method:

1. Sweat onions, peppers, currants, garlic, and ginger.

2. Add chopped canned tomato and cook for 10 minutes.

3. Add white wine, coriander, allspice, and brown sugar.

4. Simmer mixture until excess liquid comes out.

5. Remove from heat and season with lime juice, salt and pepper.

6. Cool and serve at room temperature.

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