Hot Garlic Tomato Chutney


2 ounces pkt (3 each) sun dried tomatoes
1/2 cup Olive oil
3/4 teaspoon Crushed red pepper flakes
1 tablespoon Chopped garlic
1/2 teaspoon Cumin seed
1/4 teaspoon Dry mustard
1/4 teaspoon Ground ginger
1/4 teaspoon Salt
1 cup 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.
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!!




1.0 servings


Friday, December 10, 2010 - 1:02am


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