Tomato Chutney

• 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

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.
2. Transfer tomatoes to a bowl of ice water to cool.
3. Peel off skin with paring knife, beginning from scored end, and discard.
4. Coarsely chop tomatoes.
5. Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
6. Continue to cook, stirring, until sugar melts into a golden caramel.
7. Remove from heat and carefully add vinegars.
8. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until thickened, about 1 1/2 hours.
9. Discard star anise.

tomatoes, sugar, balsamic vinegar, white vinegar, honey, fresh ginger, coarsegrain mustard, anise, garlic, salt, chili powder

Taken from www.epicurious.com/recipes/food/views/tomato-chutney-230774 (may not work)