Sweet and Spicy Tomato Chutney

makes about 2 cups

• 1 tsp olive oil
• 1 cup  finally chopped yellow onion
• 3 garlic cloves, minced
• 2 tsp fresh ginger, peeled and grated
• 1/4 tsp crushed red pepper flakes, or to taste
• 2 pounds ripe plum tomatoes, cored, seeded and finely chopped
• 1 medium green bell pepper, finely chopped
• 3/4 cup cider vinegar
• 1/4 cup honey
• 3/4 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground cinnamon

To Make:

1. In a nonreactive saucepan over medium heat, warm the oil. Add the onion, garlic, ginger, and red pepper flakes. Cook until the onion starts to soften, 2-3 minutes, stirring occasionally. Sir in the tomatoes and bell pepper and cook until the tomatoes start to wilt, about 3 minutes.

2. Add the remaining ingredients. Increase the heat to high, bring to a boil, and then reduce the heat to medium-low. Simmer, uncovered, until the mixture has thickened and reduced to about 2 cups, 45-55 minutes, stirring occasionally. Remove from the heat and cool completely before serving.

3. The chutney can be stored in the refrigerator in a covered container for up to 1 week.