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Title: Hot Garlic Tomato Chutney Categories: None Yield: 1 Servings 2 pk (3 ounces each) sun dried -tomatoes 1/2 c Olive oil 1/4 c Apple cider vinegar 3/4 ts Crushed red pepper flakes 1 tb Chopped garlic 1/2 ts Cumin seed 1/4 ts Dry mustard 1/4 ts Ground ginger 1/4 ts Salt 1 c Apple jelly 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" |