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Tomato Chutney for Beef


1 tablespoon olive oil

1 ¾ cups chopped onion

1 teaspoon minced garlic

¼ cup packed brown sugar

3 tablespoons balsamic vinegar

1 tablespoon minced fresh ginger

¼ teaspoon crushed red pepper

2 ¼ cups chopped seeded tomatoes (I’ve used both canned and fresh tomatoes)

2 tablespoons chopped fresh basil  (I usually substitute 1 tsp dried basil as I generally don’t have fresh on hand)

½ teaspoon salt



  1. Heat oil in large nonstick skillet over medium heat until hot. Add onions and garlic; cook 5 minutes or until onion is tender, stirring occasionally.  Stir in sugar, vinegar, ginger, and red pepper; cook 2 minutes or until sugar dissolves and mixture thickens.  Add tomatoes; cook 6 to 7 minutes or until thickened, stirring occasionally.
  2. Remove from heat; stir in basil and salt.  Set aside to cool.
  3. Serve with Balsamic Marinated Steak Sandwich or over your favorite Beef dish.


Tip: This also can be made up to 1 day ahead.  Refrigerate, covered, until ready to serve.


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