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Prep Time: 3 Minutes Cook Time: 25 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Recipe from Ponti Seafood Grill in Seattle, Washington. Try it with Thai Curry Penne. Ingredients:
1/4 cup rice vinegar |
1/4 cup golden brown sugar |
1 tablespoon minced peeled fresh ginger |
1 (14 1/2 ounce) 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.
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