Roasted Tomato Chutney
1 Cup Fresh Coriander Leaves, packed tightly
10 Plum Tomatoes, quartered
10 Cloves of Garlic, peeled
1 2" piece of Hot Yellow or Jalapeno Pepper
2 tbsp Olive Oil
1/2 tsp each: Ground Cumin, Mustard Seeds, Salt and freshly ground Pepper
1.Place coriander in shallow ovenproof casserole. (I use a cookie sheet with an edge) Top with tomatoes,garlic and hot pepper. Drizzle with the oil and sprinkle with seasonings.
2. Roast,uncovered in a 350 oven for about 35 minutes. remove from oven stir to combine and cool slightly. Place in a food processor and the pulse with on/off motion until coarsely chopped.
3. Spoon chutney into jars or plastic containers to within 1/2" of the rim. Cover with tight-fitting lids. label jars and refrigerate for up to one week or freeze for longer storage. (I just put mine in a tupperware, mine just never make it to this step...LOL)
You can use this on pasta, with crackers, as a appitizer or in a pasta salad. It also matches will with grilled beef, chicken or pork.
Enjoy and Thanks for taking a peek!