Categories: chutney, pickles, relish
Ingredients
- 2 lb. roma tomatoes, seeded and coarsely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1Tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/8 to 1/4 tsp. cayenne pepper
- 1 Tbsp. snipped fresh basil
- Assorted antipasti
Directions
- In a medium saucepan, combine tomatoes, onion, garlic, vinegar, sugar, salt, paprika, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until mixture is thickened, stirring occasionally.
- Remove from heat; cool about 20 minutes. Serve warm sprinkled with basil and with desired antipasti. Store any remaining chutney in refrigerator up to five days. Bring to room temperature before serving.
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makes about 2 1/2 cups