Ginger Tomato Chutney
Recipe from ponti seafood grill in seattle, washington. Try it with thai curry penne.
Steps
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.
Cover and refrigerate.
Rewarm over low heat or bring to room temperature before using.
Ingredients
rice vinegar, golden brown sugar, fresh ginger, tomatoes with juice, cinnamon stick