Sauteed Shrimp With Green Tomato Chutney

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1 1/2 tablespoons canola oil

1 large sweet onion (preferably Vidalia), diced

8 medium cloves garlic, thinly sliced

1 teaspoon ground coriander

1/2 tablespoon mustard seeds

1 tablespoon ground cumin

4 medium green tomatoes, quartered and thinly sliced

1/2 cup rice vinegar

1/2 cup sugar

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

1 pound large shrimp, shells on, deveined

3 tablespoons white wine

2 cups cooked white long-grain rice

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