350g of dried tomato, purchased promptly
1 xicara of mango chutney, purchased promptly
2 tablespoons of finely chopped onion
2 tablespoons of chopped parsley
2 tablespoons of lemon juice
1 tablespoon of red wine vinegar or white wine vinegar
1 teaspoon of red pepper sauce
Salt and black pepper to taste
350g of dried tomato, purchased promptly
1 xicara of mango chutney, purchased promptly
2 tablespoons of finely chopped onion
2 tablespoons of chopped parsley
2 tablespoons of lemon juice
1 tablespoon of red wine vinegar or white wine vinegar
1 teaspoon of red pepper sauce
Salt and black pepper to taste
Process the tomatoes and chutney in a processor
Transfer the mixture to a bowl, add the remaining ingredients, and mix well
Refrigerate the relish in an airtight container
The relish can be stored in the refrigerator for 4 days
Serve at room temperature with grissinis or crostini
Yields 12 servings per recipe
Approximately 12 calories per serving.