Active Time

　　30 min

　　Total Time

　　2 hr

　　Chef Anne-Sophie Pic serves this chutney, topped with a skewer of rabbit liver and kidney, alongside the Savory Rosemary Shortbreads . We recommend pairing it with steak, lamb, pork, or a full-flavored fish such as salmon, bluefish, or mackerel.

　　

Ingredients

Makes about 4 cups

　　2 1/4 pounds plum tomatoes

　　5 teaspoons sugar

　　1/4 cup balsamic vinegar

　　1/4 cup distilled white vinegar

　　1/4 cup mild honey

　　1 tablespoon finely chopped peeled fresh ginger

　　1 tablespoon coarse-grain mustard

　　1 whole star anise or 1 teaspoon star anise pieces

　　1/2 teaspoon minced garlic

　　1/2 teaspoon salt

　　1/4 teaspoon chili powder

　　

Step 1

Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water, 10 seconds. Transfer tomatoes to a bowl of ice water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Coarsely chop tomatoes.

　　

Step 2

Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring, until sugar melts into a golden caramel. Remove from heat and carefully add vinegars. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until thickened, about 1 1/2 hours. Discard star anise.