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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 32 |
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This is Mark Bittman recipe I found in our local newspaper. This one combines the spark of ginger with the smoky heat of chipotle. It can be used anywhere you would use a chutney. Make a dip, pour over cream cheese, serve with grilled pork or chicken and amazing on a BLT. Ingredients:
1 1/2 cups gingerroot, peeled and chopped (about 1 pound) |
5 garlic cloves, chopped |
1 chipotle chile |
3/4 cup sugar (to taste) |
1 large tomato, seeded and coarsely chopped |
1 pinch salt |
1/2 teaspoon cracked black pepper |
1 1/2 cups water |
Directions:
1. Combine all ingredients in a small saucepan.
2. Bring to boil. Reduce heat and simmer, stirring occasionally, until very thick, 30-45 minutes.
3. Taste and adjust seasonings if needed.
4. Refrigerate. Warm to room temp before serving.
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