| 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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