Name: Tomato Onion Chutney
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

Fly from all occasions of temptation, and if still tempted, fly further still. If there is no escape possible, then have done with running away and show a bold face and take the two-edged sword of the Spirit. Some temptations must be taken by the throat as David killed the lion; others must be stifled as David hugged the bear to death. Some you had better keep to yourselves and not give air. Shut them up as a scorpion in a bottle. Scorpions in such confinement die soon, but if allowed out for a crawl and then put back into the bottle and corked down, they will live a long while and give you trouble. Keep the cork on your temptations, and they will die of themselves.

Unknown Author

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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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