Tuesday, June 18 2013, 10:06 AM MDT
As Aired On September 10, 2012
Recipe Courtesy of the Lodge Bistro, Snowbird
¼ t. fenugreek seeds
¼ t. cumin seeds
¼ t. fennel seeds
¼ t. aniseeds
3 T. extra virgin olive oil
¼ t. brown mustard seeds
6 cloves garlic, minced into a fine paste
¾ c. red wine vinegar
¾ c. cider vinegar
1 ½ c. sugar
2 lbs tomatoes, peeled, seeded, drained and coarsely chopped
3 T. raisins
1 ½ t. salt
1.) Combine the fenugreek, cumin, fennel and aniseeds in a small bowl. With the ingredients at hand, heat the olive oil in a deep saucepan over medium heat.
2.) Add the mustard seeds and cook until they begin to pop. Add the garlic and cook for 1 minute, then add the bowl of combined seeds. Cook for 30 seconds or so, until aromatic.
3.) Add the vinegars, sugar, tomatoes, raisins and salt and bring to a boil. Lower the heat and simmer for 40 minutes to 1 hour, until the chutney is thick, dark and unctuous. Let cool and store tightly covered.
(Copyright 2012 Sinclair Broadcasting Group.)