Ginger-Tomato Chutney
Recipe: #17535
February 23, 2015
Categories: Fruit, Tomato, Thai, 5 Ingredients Or Less, 5-Minute Prep, Fall/Autumn, Summer, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Canned Tomatoes, more
"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
Ingredients
Nutritional
- 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
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