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Tomato-Ginger Chutney

  • Yield: Makes 3 cups
Tomato-Ginger Chutney

Source: Everyday Food, July/August 2008


  • 2 tablespoons vegetable oil (such as safflower)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice or 2 pounds fresh plum tomatoes
  • 1/2 cup red-wine vinegar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup golden raisins


  1. In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

Cook's Note

To store, refrigerate up to 1 week.

Reviews (2)

  • sharonmaureen 24 Sep, 2008

    Can this chutney be frozen to keep for a longer period

  • atk2009 26 Jul, 2008

    Absolutely delicious!!

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