Ginger-Tomato Chutney

Prep Time
Cook Time
Ready In

"I made and reviewed a recipe using this chutney, and wanted to post it here for safe keeping. GinnyP originally posted the recipe at another cooking site. She shares that this recipe is from Ponti Seafood Grill in Seattle, Washington. Try it with Thai Curry Penne With Ginger-Tomato Chutney, posted here. PLEASE NOTE: Chutney can be prepared 2 days ahead. Yield 1 cup"

Original is 1 serving


  • Serving Size: 1 (529.9 g)
  • Calories 298.7
  • Total Fat - 0.9 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 23.2 mg
  • Total Carbohydrate - 72.6 g
  • Dietary Fiber - 9.1 g
  • Sugars - 60.9 g
  • Protein - 4 g
  • Calcium - 123.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 56.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Combine vinegar, brown sugar, and ginger in a small saucepan. Stir over medium heat until sugar dissolves.

Step 2

Add tomatoes with juices and cinnamon. Bring mixture to a boil.

Step 3

Reduce heat, and simmer, uncovered, until chutney is slightly thickened, stirring occasionally, about 20 minutes.

Step 4

Discard cinnamon.

Step 5

Cover, and refrigerate.

Step 6

Rewarm over low heat or bring to room temperature before using.

Tips & Variations

No special items needed.

2 Reviews


Delicious chutney! Worked very well with the pasta dish I made!


(21 Dec 2019)


I doubled the recipe, knowing that it would be a nice accompaniment with the leftover lamb. It is a wee bit too sweet for us but that is an easy fix. Will be making this again. Thank you for sharing this fast and easy recipe. Made for Billboard Recipe Tag.


review by:
(25 Mar 2015)

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