INGREDIENTS
2 pounds tomatoes, peeled, seeded and cut into 1/2 inch pieces
3/4 cup cider vinegar
1/2 cup dark brown sugar
1 small onion, finely chopped
1 1/2 tsp. each salt and ground cumin
4 tsp. ground ginger
2 tbsp. vegetable oil
1 tsp. ground coriander
1/4 tsp. cayenne pepper
4 small boneless skinless chicken breasts
DIRECTIONS
In a saucepan, stir together tomatoes, vinegar, sugar, onion, 1 tsp salt, 1 tsp ginger and 1/2 tsp cumin. Bring to a boil. Boil 22 minutes or until the liquid has cooked off, set aside and keep warm.
Place oil, remaining ginger, cumin, coriander and cayenne in a shallow glass dish, stir to combine. Place chicken in the mixture and turn to coat. Heat grill. Sprinkle chicken with remaining salt and grill for 7 min. per side or until 160° on thermometer. Serve chicken with a heaping 1/4 cup chutney. MAKES 4 SERVINGS.
