Nina's Courtyard Spicy Tomato Chutney recipe

Source: News 10 Midday - January 11, 2001, Sacramento, California - recipe courtesy Nina's Courtyard

2 pounds tomatoes, chopped
2 red peppers, diced
1 cup red wine vinegar
1 1/2 cups apple cider vinegar
1 1/2 cups granulated sugar
2 teaspoons salt
2 teaspoons mustard seeds
1 teaspoon pepper
1 teaspoon red chili flakes
1 1/2 cups chopped scallion greens

In a saucepan, bring vinegars, sugar, salt, black pepper, chili flakes and mustard seeds to a boil, stirring occasionally. Stir in tomatoes, bell peppers and scallion greens. Simmer uncovered for about 1 1/2 hours, or until reduced to about three cups and thickened. Stir occasionally, increasing frequency of stirring in the last hour.

This chutney goes well on tri-tip or any form of roast beef.