Instructions: Combine tomatoes, oil, vinegar, and red pepper flakes in a med saucepan over med high heat. Stirring frequently, bring mixture to a boil. Remove from heat and add garlic, cumin seed, dry mustard, ginger and salt; cover and let stand about 15 mins. Process tomato mixture in a food processor until coarsely chopped. Combine tomato mixture and apple jelly in a small saucepan over med heat. Stirring frequently, heat until jelly melts. Pour into heat-resistant jars with lids. Cover and allow to cool. Store in the frig. Serve at room temp with meat, pasta or cheese.

Makes 2 cups chutney.

This is also good on french bread toasted in oven with a garlic rubbed on the top and topped with the chutney. Yum!!

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