Guest guest Posted April 17, 2000 Report Share Posted April 17, 2000 Just a few odds and ends. Crossposted to SDA-veg-recipes and Veg-Recipes -- BonniThoza Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza * Exported from MasterCook * Tomato-basil chutney Recipe By : Dallas Morning News Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ripe tomatoes -- cored and diced in 1-inch chunks 1 small onion -- medium dice (1/2-inch pieces) 1/2 cup brown sugar -- packed 1 teaspoon black pepper 1 teaspoon salt 1 Pinch ground cloves 1/2 teaspoon cayenne -- or to taste 1/4 cup malt vinegar 1/4 cup tomato paste 1/4 cup stock 2 tablespoons chopped fresh basil leaves In a heavy medium saucepan, gently simmer all the ingredients except basil for about 2 hours, or until fully cooked to jam consistency. Stir every 15 minutes to avoid sticking. Add more chicken stock if the mixture thickens too quickly. Remove and cool completely. Add basil and stir. Chutney will keep in refrigerator for up to five days. - - - - - - - - - - - - - - - - - - NOTES : Makes about 2 cups or 8 servings Quote Link to comment Share on other sites More sharing options...
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