Ginger-Tomato Chutney

READY IN: 28mins
Recipe by GinnyP

Recipe from Ponti Seafood Grill in Seattle, Washington. Try it with Thai Curry Penne.

Top Review by Cinnamon Turtle

This was a nice chutney, but VERY sweet if you use the full amount of brown sugar. I ended up adding a little extra tomato paste to dilute the sweetness a bit and thicken it a little. I could see this complementing but Indian and Thai food, or anywhere you need a hint of sweetness to balance a spicy dish. It was quick and easy for a chutney, and I will certainly make it again.

Ingredients Nutrition


  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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