Tomato Chutney with Ginger

Serve this chutney with an entree, cold as a party dip, as a spread for sandwiches, or on crostini.


1 tablespoon olive oil

2 shallots, minced

2 tablespoons fresh ginger, peeled and minced

1 clove garlic, minced

1/3 cup cider vinegar

1 (14-ounce) can stewed tomatoes, chopped

2 tablespoons brown sugar

2 tablespoons honey

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 to1/2 teaspoon cayenne

pinch of cardamon



1) Add oil to a medium sauce pan and saute shallots, ginger, and garlic for 2 minutes over medium heat. Add vinegar, continue to cook for an additional minute. Stir in all remaining ingredients. Reduce heat and simmer for approx. 20 minutes, or until mixture is thick. Stir frequently. Cool. Serve at room temperature. Chutney will keep in an airtight container, refrigerate for up to 4 days. Makes 1 1/4 cups, or five 1/4-cup servings.

Nutritional Analysis per serving: 97 Calories; 25 percent fat (2.7 grams); 0 gram saturated fat; 4 percent protein; 71 percent carbohydrate; 1.7 grams fiber.


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