Tomato Chutney

 

1 1/2 tsp Olive Oil

1/4 C chopped Shallots

1 tsp minced seeded Serrano Chile

1/4 tsp minced peeled fresh Ginger

1 Garlic clove, minced

1 C coarsely chopped seeded Tomato (Or canned diced tomatoes)

2 Tbsp Red Wine Vinegar

1 Tbsp Sugar

1 tsp Mustard Seeds

1/2 tsp Salt

To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.