Tangy Curry-Tomato Chutney

In a 2-quart saucepan, combine tomatoes, plums, green onions, brown sugar, vinegar, chile pepper, lemon peel and juice, curry powder, and cardamom. Bring boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or until slightly thickened, stirring frequently. Remove from heat; cool to room temperature.

Transfer the chutney to a covered container and chill in the refrigerator for at least 8 hours before serving. Makes about 2 cups.