Title: Ginger-Tomato Chutney
Yield: 4 Servings
Ingredients
1/4 c rice vinegar
1/4 c golden brown sugar
2 tsp pickled ginger; minced
1 diced red onion
14 oz tomatoes in juice; diced
1 stick cinnamon
salt and pepper to taste
Instructions
Combine vinegar, sugar, and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes and onions with juices and cinnamon. Bring mixture to a boil. Reduce heat; simmer uncovered until shutney is slightly thickened,stirring occasionally, about 20 minutes or until it reaches the required constincey.
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