Yield: 1 servings
|1½ pounds||Italian Roma tomatoes; seeded and quartered|
|2 cups||Large-diced onions|
|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|
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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.