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.
- 1⁄4 cup rice vinegar
- 1⁄4 cup golden brown sugar
- 1 tablespoon minced peeled fresh ginger
- 1 (14 1/2 ounce) candiced tomatoes with juice
- 1 cinnamon stick
Directions See How It's Made
- Combine vinegar, brown sugar, and ginger in a small saucepan.
- Stir over medium heat until sugar dissolves.
- Add tomatoes with juices and cinnamon.
- Bring mixture to a boil.
- Reduce heat; simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.
- Discard cinnamon.
- Note: Chutney can be prepared 2 days ahead.
- Cover and refrigerate.
- Rewarm over low heat or bring to room temperature before using.