Ginger Tomato-Basil Chutney

By PhoebeLapine
July 8, 2010
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Author Notes: This chutney is perfectly spicy, tangy, and sweet. It's a great way to use up excess tomatoes from your garden, and the basil (Thai or regular) adds a whole new layer of freshness. I recommend it as a topping for grilled fish, especially salmon. PhoebeLapine

Makes: 1-2 cups

  • 1 small sweet onion, halved and thinly sliced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 large garlic clove, minced
  • 3 plum tomatoes, seeded and roughly chopped
  • 1/4 cup dry white wine
  • 1/2 lime, juiced
  • 2 tablespoons chopped fresh basil (Thai or regular)
  1. In a medium sauce pan with a lid, combine the onion, ginger, sugar, salt, and butter over low heat. Cook covered for 20 minutes, until the onions are soft and have released their liquid. Add the garlic, tomatoes, and wine. Cook uncovered until some of the juices have cooked off and the sauce has thickened, about 15 minutes.
  2. Off the heat, stir in the lime and basil. Taste for seasoning. Serve over grilled or seared fish.

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