Ginger-Tomato Chutney

Recipe Ingredients

1/4 cup	59ml	Rice vinegar
1/4 cup	40g / 1.4oz	Golden brown sugar
1 tablespoon	15ml	Minced peeled fresh ginger
1		Diced tomatoes in juice - (14 1/2 oz)
1		Cinnamon stick

Recipe Instructions

Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

This recipe yields about 1 cup.

Source:
Bon Appetit, March 1999

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