Tuesday, April 5, 2011

....is Tomato-Ginger Chutney

Tomato- Ginger Chutney
8 Plum Tomatoes (16 oz)
3 Tbs Olive Oil
1 Medium Onion (Finely Chopped)
3 Cloves of Garlic (Very Finely Chopped)
1 Serrano Chile Pepper
2 Jalapeno Peppers (Cored, Seeded and Very Finely Chopped)
2in Ginger (Peeled and Very Fined Chopped)
1tsp Cumin (Ground)
1tsp Coriander (Ground)
1tsp Salt
1/4 tsp Pepper
1 Cinnamon Stick
1/4 Cup Rice or Cider Vinegar
2tsp Sugar
1/4 Cup Cilantro (Chopped)
1Tbs Lime (Juiced)

Heat Oil over Medium heat. Add Onion and cook until soften. Stir in Garlic, Chile, GInger, Cumin, Coriander, Salt, Pepper, and Cinnamon Stick. (Stir for 2 min) Stir in Vinegar, Sugar and Tomatoes and bring to a boil. Reduce to simmer until desired consistency. (About 15-25 min) Take off heat and stir in Cilantro and Lime Juice (Sugar will balance acidity). Remember to take out the Cinnamon Stick, dust Nutmeg!


Serve over Couscous and add Chicken to make it a full meal.

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