TOMATO CHUTNEY Yield: 8 servings
INGREDIENTS - 1-1/2 teaspoons fresh ginger, finely minced - 1/2 teaspoon mustard seed - 1/2 teaspoon turmeric - 2 tablespoons vegetable oil - 3 cups ripe tomatoes, finely chopped - 2 cups apples, peeled and chopped - 2 small onions, peeled and finely chopped - 1-1/2 teaspoons finely minced garlic - 1 lemon, seeded and chopped, including rind - 2 cups cider vinegar - 1 cup seedless raisins - 2-1/2 cups brown sugar - 1-1/2 tablespoons olive oil - 1/4 teaspoon ground cloves - 1 teaspoon kosher salt - 1/4 teaspoon black pepper DIRECTIONS Cook ginger, mustard seed, and turmeric in oil in a small skillet over low heat, stirring until the seeds begin to pop, about 2 or 3 minutes. Combine with remaining ingredients in a heavy saucepan and cook over medium heat for about 1 hour, until liquid has become thick and syrupy. Note: This recipe can be made a week before. Keep covered in the refrigerator. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
