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