Hot Garlic Tomato Chutney

Photo: flickr user Dr Stephen Dann

Ingredients

2 ounces pkt (3 each) sun dried tomatoes

1/2 cup Olive oil

1/4 cup Apple cider vinegar

3/4 teaspoon Crushed red pepper flakes

1 tablespoon Chopped garlic

1/2 teaspoon Cumin seed

1/4 teaspoon Dry mustard

1/4 teaspoon Ground ginger

1/4 teaspoon Salt

1 cup Apple jelly

Preparation

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 heat-resistant jars with lids. Cover and allow to cool.

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!!