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http://www.lifestylefood.com.au/recipes/11141/tomato-chutney-with-parmesan-biscuits

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Tomato Chutney with Parmesan Biscuits

Chutney! The word conjures up Autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty Autumnal treat.

Ingredients

  • For the parmesan crisps

Method

  • 1.

    Pop the tomatoes in to some boiling water for about thirty seconds to a minute, until the skin is easy to peel off and discard. Roughly cut the tomatoes and then the apples. Put the tomatoes into a pot and add the garlic, the cloves, some very finely chopped rosemary and thyme and finally the white wine vinegar onions and sugar. Give it all a good stir and let the mixture simmer very gently for about half an hour.

  • 2.

    When the ingredients start to soften and everything begins to mingle, add the sultanas and the currants. Finally add a handful of olives and let it cook again for a further half hour before putting into carefully cleaned and warmed pots.

  • 3.

    And for the parmesan crisps, you simply put some cookie cutters on a tray and grate the cheese into them, add a generous grating of black pepper and slide under the grill for a few minutes.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Tomato Chutney with Parmesan Biscuits.

 
 

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