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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This chutney goes well on any form of roast beef. I especially like it on a deli-style roast beef sub. Ingredients:
2 lbs tomatoes, chopped |
2 red peppers, diced |
1 cup red wine vinegar |
1 1/2 cups apple cider vinegar |
1 1/2 cups sugar |
2 teaspoons salt substitute (or you can use the real thing) |
2 teaspoons mustard seeds |
1 teaspoon pepper |
1 teaspoon red chili pepper flakes or 1 teaspoon red pepper flakes (or more, to taste) |
1 1/2 cups scallion greens, chopped |
Directions:
1. In a saucepan, bring vinegars, sugar, salt, black pepper, chili or red pepper flakes and mustard seeds to a boil, stirring occasionally.
2. Stir in tomatoes, bell peppers and scallion greens.
3. Simmer uncovered for about 11/2 hours, or until reduced to about three cups and thickened.
4. Stir occasionally, increasing the frequency of stirring during the last hour.
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