Ginger-Tomato Chutney - cooking recipe

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 with juice
1 cinnamon stick

Preparation

Combine vinegar, brown sugar, and ginger in a small saucepan.
Stir over medium heat until sugar dissolves.
Add tomatoes with juices and cinnamon.
Bring mixture to a boil.
Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
Discard cinnamon.
Note: Chutney can be prepared 2 days ahead.
Cover and refrigerate.
Rewarm over low heat or bring to room temperature before using.