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