April 1, 2003
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Spiced Tomato Chutney
Chutney is a sauce that is made up of both sweet and sour ingredients, along with spices. This recipe can be made up to 1 week in advance. If you like it a lot you might consider canning it, that way you can have it around whenever you want it (you would probably want to do the recipe x 4).
1 LB Roma Tomatoes chopped1 cup red onion minced1 cup red bell pepper finely chopped½ cup red wine vinegar¾ cup cider vinegar2 tsp. kosher salt½ tsp. fresh ground pepper½ tsp. red chile minced (you can use chile flakes, or dried small Mexican chiles minced)1 tsp. ground mustard½ cup fresh mint chopped (loosely packed)½ cup scallions chopped (greens only)
In a medium saucepan add the red wine vinegar, cider vinegar and sugar. Over medium heat, bring the vinegars to a simmer then add the salt, pepper, chiles and mustard. Stir well, add the tomatoes, red onion, red bell pepper, mint and scallions. Keep the mixture over a low to medium heat, stirring occasionally, more often as it thickens. Cook the chutney for approximately 1 to 1 ¼ hours until mixture has thickened. Cool completely and refrigerate.
Yields 1 ¾ cup
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