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It's a bold tomato chutney.

A bold balance of flavors, comparable to a good mango chutney, makes this deep amber tomato relish compatible with many foods. Hot-sweet, sour-sweet, and spiced, this version complements red meats, poultry, and fish. or try it spooned over cream cheese to make a quick appetizer to eat on crackers.

Because this is a small batch, the process goes quickly.

Ginger and Mustard Seed Chutney 3 tablespoons salad oil 3 tablespoons mustard seed 1 medium-size onion, finely chopped 1 cup each red wine vinegar and firmly packed brown sugar 3 medium-size firm-ripe tomatoes, cored and chopped 2 tablespoons each minced fresh ginger and dark molasses 1 large cloves garlic, minced 1 stick cinnamon, 2-1/2 to 3 inches 1/2 teaspoon salt 1/4 teaspoon each whole cloves and cayenne or crushed dried hot red chilies 1/4 cup minced fresh cilantro (coriander)

Add oil to a 2- to 3-quart pan on medium-high heat. When oil is hot, stir in mustard seed. Cook, uncovered and stirring often, until seeds begin to pop. Add onion and continue cooking until limp, about 10 minutes. Add vinegar, sugar, tomatoes, ginger, molasses, garlic, cinnamon, salt, cloves, and cayenne.

Bring to a boil; boil gently, uncovered, until mixture is reduced to 3 cups. Stir occasionally to prevent scorching as mixture thickness. Add cilantro; cook 5 minutes more. Serve warm or cool. To store, let cool, cover, and chili up to 3 weeks. Makes 3 cups.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1985
Words:239
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