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  • ME Design

    Beautiful food photography from "what katie ate"

  • Lori Willis

    What Katie Ate » Halloween Weekend, 2010 – Pasta, Pumpkin, Chutneys and Chocolate.

  • Lea Shull

    spicy vine tomato chutney. this looks fabulous. actually, the whole meal in this blog post does...

  • Nadjieli Dufetelle

    Roasted Capsicum and Aubergine Chutney + Spicy Vine Tomato Relish

  • Monterey Bay Spice Company

    [ Recipe: Spicy Vine-Ripened Tomato Relish and Roasted Capsicum and Aubgergine Chutney ] Chutney made with: eggplant/aubergine, capsicum peppers, shallots, garlic, apple cider vinegar, caster sugar, smoked paprika, sea salt, and freshly ground black pepper. Relish made with: baby vine tomatoes, chopped tomatoes (canned), garlic, shallots, white wine vinegar, mustard powder, dried chili flakes, allspice, sea salt, and freshly ground black pepper. ~ from What Katie Ate

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what katie ate: roasted capsicum and aubergine chutney and spicy vine tomato relish

What Katie Ate: Halloween Weekend, 2010 - Pasta, Pumpkin, Chutneys and Chocolate.

Red Onion Marmalade: 1 tablespoon olive oil 2 medium Red Onions, sliced finely 1 large Yellow Onion, chopped fine 2 Shallots, diced 1/4 teaspoon Kosher Salt pinch of freshly ground Black Pepper 1 Jalapeno, deseeded, deribbed and diced 1/4 cup Balsamic Vinegar 3 tablespoons Red Wine Vinegar 1/4 cup packed Brown Sugar 1/8 teaspoon Cinnamon 1 Bay Leaf

Puligunji - Green Chili & Ginger Chutney

Spicy Tomato Ketchup makes under 2 cups (16 fluid oz ...not sure if you could can this ...could be frozen though!