Tomato-pearl onion chutney
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Yellow onion -- minced |
| 2 | Cloves garlic -- minced | |
| 1 | tablespoon | Olive oil |
| 5 | Tomatoes -- diced | |
| 1 | tablespoon | Minced fresh ginger |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Dry mustard |
| 2 | tablespoons | Apple cider vinegar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Honey |
| ¼ | teaspoon | Ground dried red chiles |
| ¼ | cup | Raisins |
| 2 | tablespoons | Minced parsley |
| 1 | teaspoon | Fresh oregano -- minced |
| 10 | ounces | Pearl onions -- peeled |
Directions
In a medium saucepan over medium heat, saute yellow onion and garlic in oil for 5 minutes; add tomatoes, ginger, tomato paste, dry mustard, vinegar, salt, honey, dried chiles, raisins, parsley, and oregano. Cook for 20 minutes. Add pearl onions and cook for 25 minutes more. Cool slightly before serving.
Makes 3-¼ cups.
Recipe By : The California Culinary Academy File