Recipe. You Won't Want to Miss This!
Sweet-and-Sour Red Pepper-Tomato Chutney
This sweet-and-sour relish is a perfect accompaniment to either hot or cold meats and poultry. Perfect as an unusual accompaniment to Thanksgiving turkey. It’s best served at room temperature.
2 fleshy, ripe red peppers
1 large white onion
14-16 oz. can pound can peeled Italian plum tomatoes
1 tbs. balsamic vinegar
1 tbs. brown sugar
2 tbs. currants
pinch of dried coriander
dash of Tabasco
freshly ground black pepper to taste
Cut the red peppers in half and remove seeds and ribs. Slice crosswise as thinly as possible. Peel the onion and cut in half vertically; slice each half top-to-bottom as thinly as possible. Crush the tomatoes.
In a wide saucepan, sauté the onions until limp in olive oil. Add the peppers and cook over medium heat until soft. Add the crushed tomatoes and currants, the vinegar and sugar, and the remainder of the spices. Simmer for 30 minutes until all is well blended and thickened, and the currants are plump.
Proportions of vinegar and sugar, as well as spices, can be adjusted to taste. The chutney should be sweet-and-sour with a slight tang from the Tabasco.
Serves 6-8 as a relish.