Here's a reason to celebrate: It's peak tomato season! Today, we're preparing a tomato-ginger chutney that's fresh, sharp, and wonderfully sweet (golden raisins and red wine vinegar add an extra kick of flavor). After cooking it for 35 to 40 minutes, you'll have a spoonable sauce that's as thick as jam -- and it's as delicious, too! Stored in a jar and chilled, this outrageous topping will last up to a week in your fridge.
2 tablespoons vegetable oil (such as safflower)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 cans (14 1/2 ounces each) diced tomatoes in juice
1/2 cup red-wine vinegar
1/2 cup packed light-brown sugar
1/2 cup golden raisins
1. In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.
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