Ginger-Tomato Chutney

1. 1

   Combine vinegar, brown sugar, and ginger in a small saucepan.

2. 2

   Stir over medium heat until sugar dissolves.

3. 3

   Add tomatoes with juices and cinnamon.

4. 4

   Bring mixture to a boil.

5. 5

   Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.

6. 6

   Discard cinnamon.

7. 7

   Note: Chutney can be prepared 2 days ahead.

8. 8

   Cover and refrigerate.

9. 9

   Rewarm over low heat or bring to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.