Recipe - Hot Garlic Tomato Chutney

2 pack (3 ounces each) sun dried
tomatoes
One half cup Olive oil
One fourth cup Apple cider vinegar
Three fourths teaspoon Crushed red pepper flakes
1 tablespoon Chopped garlic
One half teaspoon Cumin seed
One fourth teaspoon Dry mustard
One fourth teaspoon Ground ginger
One fourth teaspoon Salt
1 cup Apple jelly

Combine tomatoes, oil, vinegar, and red pepper flakes in a med saucepan
over med high heat. Stirring frequently, bring mixture to a boil. Remove
from heat and add garlic, cumin seed, dry mustard, ginger and salt; cover
and let stand about 15 mins. Process tomato mixture in a food processor
until coarsely chopped. Combine tomato mixture and apple jelly in a small
saucepan over med heat. Stirring frequently, heat until jelly melts. Pour
into heatresistant jars with lids. Cover and allow to cool. Store in the
frig. Serve at room temp with meat, pasta or cheese.

Makes 2 cups chutney.

This is also good on french bread toasted in oven with a garlic rubbed on
the top and topped with the chutney. Yum!!

Posted to TNT Prodigy's Recipe Exchange Newsletter by "janet toomey"
lovefd@hotmail.com on Nov 17, 1997