Tangy Curry-Tomato Chutney

Description
This chutney may be served with beef, lamb, pork, sausage, or poultry.
 * Source: Midwest Living
 * Prep: 30 minutes | Cook: 30 minutes | Chill: 8 hours
 * Makes about 2 cups

Ingredients

 * 3 medium garden-ripe tomatoes, peeled, seeded and coarsely chopped (2 cups)
 * 2 red or purple plums, pitted and finely chopped (1¾ cups)
 * ½ cup thinly sliced green onions
 * ½ cup packed brown sugar
 * ½ cup white wine vinegar or cider vinegar
 * 1 fresh scotch bonnet chile pepper or jalapeno chile pepper, seeded and finely chopped
 * 1 teaspoon finely shredded lemon or lime peel
 * 1 tablespoon lemon or lime juice
 * 1½ teaspoons curry powder
 * ⅛ teaspoon ground cardamom or cinnamon

Directions

 * 1) In a 2-quart saucepan, combine tomatoes, plums, green onions, brown sugar, vinegar, chile pepper, lemon peel and juice, curry powder, and cardamom.
 * 2) Bring boiling; reduce heat.
 * 3) Simmer, uncovered, for 30 to 35 minutes or until slightly thickened, stirring frequently.
 * 4) Remove from heat; cool to room temperature.
 * 5) Transfer the chutney to a covered container and chill in the refrigerator for at least 8 hours before serving.
 * 6) Make-ahead directions: store, tightly covered, in the refrigerator up to 1 week or in the freezer up to 3 months.