BRIE CHEESE WITH TOMATO CHUTNEY

Ingredients :

1 can tomatoes (28 – 32 oz) with its juice, chopped or 1 lb 14 oz (850 g) fresh tomato peeled, seeded, chopped and ¾ cup t

1 cup onion, chopped

Lemon rind (1 lemon)

½ cup sugar

½ cup vinegar

1/3 cup chopped raisins

1 teaspoon mustard or 1 ½ teaspoon mustard seeds

Salt

¼ teaspoon cayenne

¼ teaspoon allspice

¼ teaspoon ground cinnamon

1 Brie cheese or similar

Preparation:

Combine all ingredients in a medium size saucepan over medium heat, stirring occasionally for 30 minutes. Lower heat and continue cooking 30 minutes more or until mixture thickens lightly.

This chutney may be kept refrigerated for 3 months.

To serve: Place cheese on a serving platter and spoon tomato chutney over cheese.

Serve with melba toasts, crackers or pita bread toasts.

Yields: 2 ½ cups chutney approximately

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