Yield - 1 -1/2 Quarts
2 TBSP EXTRA VIRGIN OLIVE OIL
2 WHOLE DRIED RED CHILE PEPPERS
1 TSP CUMIN SEED
1/2 TSP NUTMEG
1/2 TSP CINNAMON
1/2 TSP DRY YELLOW MUSTARD
4 CUPS WHOLE TOMATO FILETS
2 OZ LEMON JUICE
1 CUP RAISINS
1 CUP BROWN SUGAR
Warm the oil and add chopped chilies, add all ingredients then simmer under low heat for 15 minutes, stirring frequently until sauce is thickened. Refrigerate.
1/4 CUP ROASTED PECANS
Add the pecans for a nutty and crunchy flavor, especially if this dish is to be served in the wintertime.
This chutney can be served either warm or chilled. Place in a large serving bowl adjacent to roast pork or smoked beef.
I personally like this chutney warmed to just above room temperature and served with a smoke pork
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.