Ginger-Tomato Chutney
Created by LindasBusyKitchen on February 23, 2015
- Servings: 1
- Prep Time: 3m
- Cook Time: 28m
- Recipe #17535
Ingredients
- 1/4 cup rice vinegar
- 1/4 cup golden brown sugar
- 1 tablespoon fresh ginger, peeled, minced
- 1 can (14 1/2 ounce) diced tomatoes (with juice)
- 1 cinnamon stick
How to Make
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Step 1: Combine vinegar, brown sugar, and ginger in a small saucepan. Stir over medium heat until sugar dissolves.
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Step 2: Add tomatoes with juices and cinnamon. Bring mixture to a boil.
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Step 3: Reduce heat, and simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
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Step 4: Discard cinnamon.
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Step 5: Cover, and refrigerate.
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Step 6: Rewarm over low heat or bring to room temperature before using.
Nutritional Facts
- Serving Size: 1 (529.9 g)
- Calories 298.7
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 23.2 mg
- Total Carbohydrate - 72.6 g
- Dietary Fiber - 9.1 g
- Sugars - 60.9 g
- Protein - 4 g
- Calcium - 123.6 mg
- Iron - 1.8 mg
- Vitamin C - 56.7 mg
- Thiamin - 0.2 mg