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Tomato Chutney
Yield - 1 -1/2 Quarts
Ingredients
2 TBSP EXTRA VIRGIN OLIVE OIL
2 WHOLE DRIED RED CHILE PEPPERS
1 TSP CUMIN SEED
1/2 TSP NUTMEG
1/2 TSP CINNAMON
1/2 TSP DRY YELLOW MUSTARD
4 CUPS WHOLE TOMATO FILETS
2 OZ LEMON JUICE
1 CUP RAISINS
1 CUP BROWN SUGAR
Method
Warm the oil and add chopped chilies, add all ingredients then
simmer under low heat for 15 minutes, stirring frequently until
sauce is thickened. Refrigerate.
Alternate Method
1/4 CUP ROASTED PECANS
Add the pecans for a nutty and crunchy flavor, especially if this
dish is to be served in the wintertime.
Plate Presentation
This chutney can be served either warm or chilled. Place in a
large serving bowl adjacent to roast pork or smoked beef.
Chef's Notes:
I personally like this chutney warmed to just above room
temperature and served with a smoke pork
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Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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