Chicken liver toasts with tomato chutney


Ingredients 13
Servings 4
Time

Ingredients

  • 500
    g
    chicken livers
  • seasoning to taste
  • thick slices Italian or French bread, toasted
  • CHUTNEY
  • 1
    onion, chopped
  • 1
    chilli, finely chopped
  • 3
    cloves garlic, crushed
  • 7
    ml
    mustard seeds
  • 1
    kg
    ripe tomatoes, chopped
  • 10
    ml
    sugar
  • 30
    ml
    natural vinegar or white wine vinegar
  • 60
    ml
    sultanas
  • 30
    ml
    hot chutney
 

Method

 
CHUTNEY: Sauté onion, chilli and garlic in a little oil. Add mustard seeds and, once they begin to pop, add tomatoes, sugar and vinegar. Cook, covered, for 15 minutes. Remove from heat and blend until smooth. Return to stove and add sultanas. Cook, uncovered, over high heat until thickened. Stir in chutney and set aside. Heat oil in a pan and sauté livers in batches until cooked, 5 minutes (they should still be pink at centre). Keep warm. Pile livers on hot toast and spoon chutney over. Serve on rocket or lettuce.
 

Read more on: poultry
 

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