ginger-tomato-chutney-101032.json

{
    "directions": [
        "Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)"
    ],
    "ingredients": [
        "1/4 cup rice vinegar",
        "1/4 cup golden brown sugar",
        "1 tablespoon minced peeled fresh ginger",
        "1 14 1/2-ounce can diced tomatoes in juice",
        "1 cinnamon stick"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Ginger",
        "Tomato",
        "Quick & Easy",
        "Vegan"
    ],
    "title": "Ginger-Tomato Chutney",
    "url": "http://www.epicurious.com/recipes/food/views/ginger-tomato-chutney-101032"
}