• Servings: 4-6 Servings
• 1 cup wine – for the cook
• 1/2 cup rice vinegar
• 1/2 cup brown sugar
• 2-14 1/2 oz cans diced tomatoes (lightly drained)
• 2 Tablespoons minced ginger
• 2 cinnamon sticks
• 2 teaspoons lemon juice

1. Combine rice vinegar, brown sugar and minced peeled fresh ginger in small saucepan.
3. Stir over medium heat until sugar dissolves.
5. Add diced tomatoes, cinnamon sticks and lemon juice and bring to a boil.
7. Reduce heat and simmer uncovered until slightly thickened, stirring occasionally, about 10-15 minutes. Discard cinnamon.
9. Re-warm over low heat or bring to room temp before serving.

Recipe adapted from the Ponti Seafood Grill, Seattle, WA For the Thai Cuisine Cooking Class - 101 This tasty chutney recipe is served as a pasta topper on the Thai Curry Penne. It's got a hint of sweetness, a blast of ginger and a whole lot of flavor. It's great on any cheesy pasta or a Thai inspired burger.