Recipe

Ginger Tomato-Basil Chutney

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Photo by PhoebeLapine

This recipe was entered in the contest for Your Best Recipe Using Fresh Basil

This recipe was entered in the contest for Your Best Condiment
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PhoebeLapine's 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...
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.

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Makes 1-2 cups

1 small sweet onion, halved and thinly sliced Ask a question about this ingredient

1 tablespoon minced fresh ginger Ask a question about this ingredient

1 tablespoon sugar Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

2 tablespoons unsalted butter Ask a question about this ingredient

1 large garlic clove, minced Ask a question about this ingredient

3 plum tomatoes, seeded and roughly chopped Ask a question about this ingredient

1/4 cup dry white wine Ask a question about this ingredient

1/2 lime, juiced Ask a question about this ingredient

2 tablespoons chopped fresh basil (Thai or regular) Ask a question about this ingredient

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.
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Off the heat, stir in the lime and basil. Taste for seasoning. Serve over grilled or seared fish.
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1 Comment on Ginger Tomato-Basil Chutney

i4vawer added about 1 year ago

This sauce is fabulous on fish. I think it is my favorite. The flavors blend well and the sauce can be used for other dishes. I put the left over on rice pilaf and loved it.