Curry-Tomato Chutney Recipe from India with Plums and Cardamom

Ingredients

• 2 cups of coarsely chopped, peeled, seeded, and ripe tomatoes
• 1 3/4 cups of finely chopped, pitted red or purple plums
• 1/2 cup of thinly sliced green onions
• 1/2 cup of packed brown sugar
• 1/2 cup of white wine vinegar or cider vinegar
• 1 finely chopped scotch bonnet chile pepper or jalapeno chile pepper (seeds removed)
• 1 tsp of finely shredded lemon or lime peel
• 1 tbsp of lemon or lime juice
• 1 1/2 tsp of curry powder
• 1/8 tsp of ground cardamom or cinnamon