This recipe originally accompanied epi:recipeLink="101031"Thai Curry Penne with Ginger-Tomato Chutney</epi:recipeLink>.
Recipe information
Yield
Makes about 1 cup
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 in juice
1
cinnamon stick
Need to make a substitution?
Preparation
Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)