Ingredients:
Tomato (1-2)
Yellow Pepper (1/4 cup)
Onion (roughly 1/4 cup)
Garlic clove
Seasonings:
Thyme (to fry bread with; see below)
Cinnamon
Salt
Chili Pepper
1. Fry onion and garlic in salt, oil and chili pepper (I like things hot, so I use more chili pepper. The salt it there just to help the onion fry real nice).
2. As onion and garlic fry, dice tomato(es) and pepper. Mash, if you have the ability. Beating the devil out of them with a fork works just dandy also.
3. Don't let the onion and garlic burn! When they've browned tip them into your waiting bowl containing the diced pepper and onion. Squish them around a bit to get everything interacting.
4. Add cinnamon on top, to taste. You just need a wee bit of sweet, so don't dump in half the bottle (unless you REALLY like that cinnamon).
We served ours with fried bread. Pitas or chips would probably make more sense, but this is Ireland. We don't have things. At least, not in the campus convenience store. So... improvisation is the mother of all chutneys? I think Oscar Wilde said that. No? Maybe you're just reading a different translation.
To fry bread, slice a roll into thin chunks. Or rip bread into chunks. Fry in olive oil with a little bit of thyme. You don't want the bread to get too burned-- crispy is key. Again, pita would probably  be easier to work with, or some other sort of flat bread.
Reaction?
We demolished it, and belatedly thought of taking photos. However, you can sort of see the chutney in the bottom left corner, and a smidge of the fried bread.Labels: appetizer, chutney, tomato |
posted by beth at 
