Recipe by: Alexandra Muquet
Source: Chef Philippe de Vienne
- 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