In a saucepan, bring vinegars, sugar, salt, black pepper, chili flakes and mustard
seeds to a boil, stirring occasionally.
Stir in tomatoes, bell peppers and scallion
greens. Simmer uncovered for about 1 1/2 hours, or until reduced to about three
cups and thickened. Stir occasionally, increasing frequency of stirring in the last
This chutney goes well on tri-tip or any form of roast beef.
Source: News 10 Midday - January 11, 2001, Sacramento, California - recipe courtesy