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Tomato macadamia nut chutney
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| Artist: |
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| Categories: |
Chicken, Dips & Spreads, Entrees, Poultry, Tomatoes |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Chopped peeled Italian plum | | | -tomatoes | | 1 1/2
| cup | Sugar | | 1
| cup | Red wine vinegar | | 1/4
| cup | Sherry vinegar | | 2
| tbsp | Minced fresh basil | | 6
| | Cloves garlic, minced | | 2
| tsp | Salt | | | Pimch of dried red pepper | | | -flakes | | 1
| cup | Macadamia nuts | | 1/2
| cup | Dried currants |
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Procedures:
| 1 | Bring first 8 ingredients to boil in heavy large nonaluminnum saucepan. | | 2 | Reduce heat and simmer briskly until thickened and reduced to 3 cups, stirring occasionally, about 2 hours. | | 3 | Stir in nuts and currants and simmer 5 minutes. | | 4 | Serve hot or cold. |
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