Looking for something to add flavor -- and a little kick -- to your salads, sandwiches, and grilled chicken? Nilima Mondal, cook at Community Hospital East, shared her recipe for spicy tomato ginger chutney:

1 c + 2 T cider vinegar
1 c + 2 T sugar
¾ c red wine vinegar
¼ c fresh ginger root, peeled & minced
1 T whole mustard seed
2 tsp Kosher salt
¾ tsp black pepper
1 tsp crushed red pepper flakes
¼ tsp ground cloves
1 ½ pounds plum tomatoes, diced ½ inch
½ pound fresh red peppers (sweet), seeded & diced ½ inch

In a heavy bottom non-reactive pan over medium high heat, bring all ingredients except tomatoes and diced red peppers to a boil. Let boil 8 to 10 minutes. Add tomatoes and fresh red peppers. Bring back to a boil. Reduce heat. Simmer 45 minutes to 1 hour, stirring often until most of liquid is evaporated and sauce coats the back of a spoon. Cool. Store in refrigerator covered for up to 3 weeks. (Makes 2 cups)

The chutney is a nice complement to ham, turkey, grilled chicken, or grilled portobello mushrooms. To make a salad dressing, whisk some additional oil and vinegar into the finished chutney. Bon Appetit!

If you don't want to do the cooking yourself, you can enjoy Nilima's creations at the Community Hospital East cafeteria daily, 7 a.m. to 7 p.m.