directions
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1
Set aside tomatoes and red bell pepper
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2
Place both vinegars, sugar, salt, mustard seeds, pepper and red pepper flakes in a 3-quart saucepan
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3
Bring to a boil over medium high heat
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4
Stir in the tomatoes, red bell pepper and green onions
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5
Lower heat and simmer 1 hour or until thickened and reduced to about 1-1/2 cups
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6
Cool to room temperature
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7
Refrigerate up to 2 weeks. Yield: 1-1/2 cups SUGGESTED USE: Serve this with a beef roast or steak or spread on a roast beef sandwich.
Tomato Chutney
ingredients
- 1 pound ripe tomatoes, peeled, seeded and diced
- 3/4 cup diced red bell pepper
- 1/2 cup red wine vinegar
- 3/4 cup cider vinegar
- 3/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons yellow mustard seeds
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup chopped green onions