3 cups of finely chopped peeled tomato
1 cup of finely chopped red bell pepper
1 cup of finely chopped red onion
1/2 cup of finely chopped dried cranberries
1/2 cup of cider vinegar
1/2 cup of sugar
2 Tbsp of minced peeled ginger
1/2 tsp of salt
1/2 tsp of mustard seeds
1/4 tsp of ground cinnamon
1/2 tsp of ground cumin
1/4 tsp of ground allspice
1/4 tsp of ground red pepper
Combine all ingredients in a large saucepan, bring to a boil. Reduce heat, and simmer, uncovered for 45 minutes or until thick, stirring frequently. Cool; pour into airtight container and store in refrigerator up to 2 months. Makes 3 1/2 cups.
Adapted from Cooking Light.
Monday, October 16, 2006
Red Tomato Chutney
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2 comments:
Hello there,
I love this site. I'm living in peru with my peruvian boyfriend and am trying to learn to cook as he loves his peruvian food. Is there a spot on this site that gives the spanish names for some of the ingredients suh as "all spice", "mustard seeds". Also, what is Red Tomato Chutney served as... a side dish?
Thank you in advance for your help.
Molly
Molly, I do not yet have a "glossary" as such on this site. I had started to create something like that but have never completed nor posted it. Allspice - pimienta dulce. Mustard seeds - Semillas de Mostaza, available at Madre Natura in Miraflores. You can serve the chutney as an appetizer with crackers, as a spread with a sandwich or as a side salsa for chicken & rice. Feel free to email me directly with any future questions questions.
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