Tomato Chutney
8 ounces ripe plum tomatoes (6-8), cut into 1/2-inch dice 1/4 cup finely diced Spanish onion 1/3 cup plus 2 teaspoons cider vinegar 1/3 cup plus 2 teaspoons sugar 1/4 cup golden raisins1 teaspoon grated orange zest 1/4 cup chopped orange flesh2 teaspoons minced jalapeno pepperCombine all ingredients in a non-reactive saucepan. Bring to a boil. Reduce heat to medium low. Simmer, uncovered, stirring occasionally, until reduced and jam-like consistency, about 30 minutes.Makes about 1 quart.Nutrition values per 2-tablespoon serving: 17 calories, 0 fat (0 saturated), 4 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 1 mg sodium.Chef Kenneth Trickilo, Napa Valley Grille, Paramus, N.J.
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