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Sweet Tomato Chutney

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Active Time:  10 Minutes
Total Time:  35 Minutes
  Makes 1 pint
This recipe makes more than you will need to accompany the shrimp. However, it's so delicious you won't mind having some extra on hand. Serve it with almost any grilled meat, fish or fowl, or with Indian specialties.
1 tablespoon canola oil
1 serrano chile
1 tablespoon Panch Puran (see recipe)
29 ounces canned peeled whole tomatoes, drained, chopped
1/4 cup sugar
6 tablespoons jaggery or brown sugar
2 tablespoons cider vinegar
Other necessary recipes:
Panch Puran Grilled Spicy Shrimp with Sweet Tomato Chutney
Heat oil in heavy small saucepan over high heat until very hot. Add chiles and saute until beginning to brown. Add Panch Puran. Cover pan and cook 30 seconds, shaking pan frequently. Add tomatoes, sugar and jaggery. Reduce to medium heat and simmer until liquid reduces and mixture thickens, about 25 minutes. Add vinegar and cool. Serve at room temperature.

DO AHEAD: Chutney can be made 1 week ahead. Store in airtight container and refrigerate.

Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion.

Serving size = 1 tablespoon

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 pint
Calories: 27
Fat. Total: 2g
Fiber: 2g
Carbohydrates, Total: 2g
Sodium: 2mg
% Cal. from Fat: 67%
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