Ginger-Tomato Chutney

“Recipe from Ponti Seafood Grill in Seattle, Washington. Try it with Thai Curry Penne.”
READY IN:
28mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine vinegar, brown sugar, and ginger in a small saucepan.
  2. Stir over medium heat until sugar dissolves.
  3. Add tomatoes with juices and cinnamon.
  4. Bring mixture to a boil.
  5. Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
  6. Discard cinnamon.
  7. Note: Chutney can be prepared 2 days ahead.
  8. Cover and refrigerate.
  9. Rewarm over low heat or bring to room temperature before using.

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