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Recipe from Panini Express
Use this quick chutney-when you need some moisture and spice. It jazzes up chicken and turkey and is also very good with shrimp.
Makes About 3/4 Cup


• 1 teaspoon olive oil
• 1 teaspoon finely chopped shallot
• 1 cup cherry tomatoes, cut in half
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon turmeric
• 1/8 teaspoon red pepper flakes
• 1 teaspoon fresh lime juice
• 1 teaspoon finely chopped fresh cilantro
• Salt and freshly ground black pepper


Heat the olive oil in a small saucepan over medium-high heat. Add the shallot and cook, stirring, until softened, 2, to 3 minutes. Stir in the tomatoes, cardamom, turmeric, and red pepper flakes and bring to a simmer. Cook until the tomatoes start to soften, 3 to 4 minutes, stirring once or twice.

Remove from the heat, stir in the lime juice and cilantro, and season with salt and black pepper.

Let cool slightly before using, or refrigerate, tightly covered, for up to 3 days.

Let come to room temperature before using.

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