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Published: Tuesday, 8/28/2001

Tomato Chutney

1 8-ounce fresh tomato

2 tablespoons hot pepper jelly

2 tablespoons minced onion

2 tablespoons chopped fresh cilantro leaves

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Use tomato held at room temperature until fully ripe. Core tomato; chop. Place in a medium bowl with jelly, onion, cilantro, lime juice, salt, and black pepper; stir until blended.

Yield: 1 1/4 cups

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