Tomato-Ginger Chutney |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 head of garlic, minced | 4 oz fresh ginger root, peeled and minced | 1 cup rice wine or cider vinegar |
| 1/4 cup sugar | 1 tsp salt | 1 tsp cayenne pepper |
| 1-1/2 lb plum tomatoes, peeled, seeded and chopped | ||
| 1 | In a heavy saucepan, stir together all ingredients. Simmer over a low to moderate heat, stirring occasionally, until liquid is reduced by half. Cool to room temperatue before serving. |