Ginger-Tomato Chutney

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

• Ready In: 28 mins
• Yields: 1 cup

Ingredients

• 1⁄4 cup rice vinegar
• 1⁄4 cup golden brown sugar
• 1  tablespoon  minced peeled fresh ginger
• 1 (14 1/2ounce) can  diced tomatoes with juice
• 1  cinnamon stick

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.