Tomato onion chutney

Yield: 1 servings

Measure Ingredient
1½ pounds Italian Roma tomatoes; seeded and quartered
2 cups Large-diced onions
¼ cup Sugar
2 tablespoons Finely-minced ginger
⅓ cup Tarragon-flavored white wine vinegar
¼ teaspoon Red chile flakes; or to taste
¼ cup Cumin seeds
1½ teaspoon Mustard seeds
12 Cardamom seeds from 3 or 4 pods; optional
½ teaspoon Salt

Gently toss the tomatoes, onions, sugar and ginger together in a saucepan and allow to sit for 2 to 3 hours. Stir in the vinegar, chile, cumin seed, coriander seed, mustard seed, cardamom and salt and simmer partially covered for 10 minutes. Stir occasionally. Strain mixture, set solids aside, and return liquid to pan and reduce over high heat until syrupy.

Pour over tomato mixture. Stir gently, cool and store covered in refrigerate for up to one week. This recipe yields approximately 2 cups of chutney.

Variation: One cup fresh corn kernels can be added during last 2 minutes of cooking.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9640 broadcast 08-08-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-02-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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