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Showing 1-3 of 3
on December 03, 2011
This was a nice chutney, but VERY sweet if you use the full amount of brown sugar. I ended up adding a little extra tomato paste to dilute the sweetness a bit and thicken it a little. I could see this complementing but Indian and Thai food, or anywhere you need a hint of sweetness to balance a spicy dish. It was quick and easy for a chutney, and I will certainly make it again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 29, 2009
Delicious! I made this with 1 Tbsp. ginger powder (no fresh on hand) and a large fresh tomato (trying to use it up). I also used the brown sugar I had on hand, but I'm sure it wasn't golden. I made this to help cool down a spicy Indian chicken breast I made at home (with a prepared paste from the store, I don't know what's in it) and it definitely worked. I ate it straight from the fridge, and really liked it chilled. I am trying to figure out what else to use this on, as I want to make lots more of it. It was easy, to boot. 5 star recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 03, 2008
I had the pleasure of having Thai Curry Penne with Ginger -Tomato Chutney, which included this recipe for Ginger-Tomato Chutney. It is an AMAZING flavored dish, that everyone dove into at my cooking and recipes meetup. I would have to say this dish is about my all time favorite dish that I have had for a pasta dish on Zaar. If you haven't tried it, I am telling you, YOU SHOULD! Simply amazing! Thank you for posting it for us Ginny!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (479 g)
Servings Per Recipe: 1