Chicken liver toasts with tomato chutney

Name: Chicken liver toasts with tomato chutney
Yield: 4 servings
Cuisine: Boil
Ingredients: 500.00 g chicken livers; seasoning; slices french bread, toasted thick, italian; chutney; 1.00 onion chopped; 1.00 fresh chillies finely chopped; 3.00 garlic cloves, crushed; 7.00 ml mustard seeds; 1.00 kg tomatoes chopped; 10.00 ml sugar; 30.00 ml vinegar white wine; 60.00 ml sultanas; 30.00 ml chutney hot

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (13)

500.00 g	chicken livers
	seasoning
	slices french bread, toasted — thick, italian
	chutney
1.00	onion — chopped
1.00	fresh chillies — finely chopped
3.00	garlic — cloves, crushed
7.00 ml	mustard — seeds
1.00 kg	tomatoes — chopped
10.00 ml	sugar
30.00 ml	vinegar — white wine
60.00 ml	sultanas
30.00 ml	chutney — hot

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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.