Sun-dried Tomato And Mango Chutney Relish

1/2 lb Oil-packed sun-dried tomatoes, drained
1/2 c Major Grey's chutney
2 md Scallions, minced
1 tb Flat-leaf parsley finely chopped
2 ts Lemon juice
1/4 ts Pepper

In a food processor, pulse the sun-dried tomatoes and chutney until finely chopped. Transfer to a bowl and fold in the scallions, parsley, lemon juice, and pepper. Can be refrigerated, covered, for up to 1 week. Let return to room temperature before serving.

Printer friendly version: Sun-dried Tomato And Mango Chutney Relish

Click Back to return here.