| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Chopped onion |
| 1 |
ts |
Mustard seeds |
| 3 1/2 |
tb |
Unsalted butter |
|
|
A 14-ounce can tomatoes; drained well in a |
|
|
; colander |
| 1 |
tb |
Red-wine vinegar |
| 1 |
tb |
Sugar |
| 1/8 |
ts |
Ground allspice |
| 2 |
tb |
Minced fresh parsley leaves |
INSTRUCTIONS
In a heavy skillet cook the onion and the mustard seeds in the butter over
moderate heat until the onion begins to turn golden. Add the tomatoes, the
vinegar, the sugar, and the allspice, cook the mixture, stirring and
breaking up the tomatoes with a wooden spoon, until the chutney is very
thick, and add the parsley and salt and pepper to taste. The chutney may be
made 3 days in advance and kept covered and chilled.
Makes about 2 cups.
Gourmet February 1990
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