Tomato Gingerbread Chutney

For the tomato gingerbread chutney, melt the butter in a pan and caramelize the sugar in it. Add the leeks and garlic to the pan and toss in the caramel.

Add in pieces to the pan and simmer for about 15 minutes. Then season with salt, pepper, balsamic vinegar and gingerbread spice. Fill the chutney into glasses.

Preparation Tip:

The tomato gingerbread chutney will keep in the refrigerator for 2 - 3 weeks.

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