Recipe by:  Alexandra Muquet

Source:  Chef Philippe de Vienne

Serves:  6


  • 2-3 Tbsp sugar
  • 3 Tbsp fresh ginger cut into slivers
  • 1 can of stewed tomatoes, no juice
  • ½ onion slivered
  • 1-2 Tbsp rice vinegar


  • Mix all ingredients together, except the sugar.
  • Then add the sugar, one Tbsp at a time. Try to taste to make sure it is not too sweet. Bring it to a boil.  Let it simmer until it becomes a thicker sauce . Let it  cool down and serve.

Chutney can be kept in the fridge for 10 days.

Download PDF here (more photos are in the PDF):  Canadian Tomato and Ginger Chutney Alexandra Muquet