Indian Chutney

It is early September.  Grilled pork tenderloin or chicken has graced our dinner table countless times over the past several  months.  A wonderful sauce may brighten up this monotony.  It may keep my husband from calling   "Uncle!"

This chutney is delicious!  My menu for the coming week includes a burger purely so I can slather it in this chutney.  It is warm, spicy, and sweet.  Consider adding this to your table for grilled meats, burgers, or maybe even for eggs in the morning.

Indian Chutney

1 medium onion, finely diced

3 TBS of canola oil

2 garlic cloves, minced

1 inch of fresh ginger, minced

1 TBS of cumin

1/2 TBS of garam masala

1/2 tsp of salt and pepper, each

1 TBS of tomato paste

1-14oz can of diced tomatoes

1 TBS of sherry vinegar

In a medium saucepan, heat the oil over medium heat.  Add the onions, garlic, and ginger.  Saute until soft, about 4-5 minutes.  Add the salt, pepper, cumin, garam masala and tomato paste.  Combine well and cook until the spices are fragrant.  Stir in the tomatoes, bring to a boil and quickly reduce to a simmer.  Simmer for 10 minutes and then stir in the sherry vinegar.  Serve warm or at room temperature with grilled meat.  Enjoy!