| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <lovefd@hotmail.com> on Nov 17, 1997
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