Tomato-Ginger Chutney

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Martha Stewart


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2 tablespoons vegetable oil (such as safflower)

1 medium onion, chopped

2 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

2 cans (14 1/2 ounces each) diced tomatoes in juice

1/2 cup red-wine vinegar

1/2 cup packed light-brown sugar

1/2 cup golden raisins

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