Hot garlic tomato chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (3 ounces each) sun dried tomatoes |
| ½ | cup | Olive oil |
| ¼ | cup | Apple cider vinegar |
| ¾ | teaspoon | Crushed red pepper flakes |
| 1 | tablespoon | Chopped garlic |
| ½ | teaspoon | Cumin seed |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| 1 | cup | Apple jelly |
Directions
Combine tomatoes, oil, vinegar, and red pepper flakes in a med saucepan over med high heat. Stirring frequently, bring mixture to a boil. Remove from heat and add garlic, cumin seed, dry mustard, ginger and salt; cover and let stand about 15 mins. Process tomato mixture in a food processor until coarsely chopped. Combine tomato mixture and apple jelly in a small saucepan over med heat. Stirring frequently, heat until jelly melts. Pour into heat-resistant jars with lids. Cover and allow to cool. Store in the frig. Serve at room temp with meat, pasta or cheese.
Makes 2 cups chutney.
This is also good on french bread toasted in oven with a garlic rubbed on the top and topped with the chutney. Yum!! Posted to TNT - Prodigy's Recipe Exchange Newsletter by "janet toomey" <lovefd@...> on Nov 17, 1997