Ingredients
2 10oz cans diced tomatoes
3 oz cider vinegar
1/2 cup rice wine vinegar
3/4 cup sugar
1 tsp toasted then ground fennel deeds
1 Tbl peeled and finely diced fresh garlic
1 Tbl peeled and finely diced fresh ginger
1 Tbl finely diced crystallized ginger
1 bay leaf
1/2 tsp ground mace
1/2 tsp garam masala
1/4 tsp cayenne pepper
1/4 tsp kosher salt
1/2 cup dry black currants
1/2 Tbl canola oil

Sauté ginger and garlic in the oil. Add all other ingredients and cook about 2-3 hours on low temp until done. Cool and remove bay leaf.

Recipe courtesy of The Cleaver Company