attosa Diamond Post Medal for All Time! 1,246 Posts
May 29, 2018
This is a vibrant, tart and spicy chutney that brightens up any meat or rice dish. I even like to use them with my eggs in the morning. Like most chutneys, this lasts in an airtight container for months. This is a spicy version. If you'd like it a bit tamer, cut down on the Serrano pepper.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 1 large jar of chutney
Ingredients:
8 roma tomatoes
1 1/2 apple cider vinegar
1 carrot
2-3 serrano peppers
5 cloves of garlic
1 Tbsp grated ginger
2 tsp cumin
2 tsp ground corriander
1 tsp allspice
2 Tbsp salt
Steps:
Finely chop the tomatoes.
Place tomatoes in a large pot and add the vinegar. Bring to a boil, lower heat and simmer for 30 minutes uncovered.
Grate the carrots and ginger, chop the peppers. Remove tomato and vinegar mixture from heat.
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Add carrots, ginger, peppers and spices to the tomato mixture. Mix thoroughly.
Let cool completely, then transfer to a large jar. You can enjoy it straight away, but I like to let the flavours develop in a dark, cool area for a week.
Robin Diamond Post Medal for All Time! 5,887 Posts
July 26, 2007
In a small mixing bowl, beat the cream cheese and sour cream until smooth; beat in chutney and curry until blended. Just before serving, stir in cashews.