Tomato-onion chutney

Name: Tomato-onion chutney
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 medium onion; 3-4 Stem(s) Thyme (alternatively 1/2 tsp dried thyme); 2-3 TABLESPOONS Olive oil; 2 heaped Tbsp demerara sugar; 1 can(s) (425 ml) Tomatoes; 2-3 TABLESPOONS Tomato ketchup; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp dried chili flakes

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 medium onion
3-4 Stem(s) Thyme (alternatively 1/2 tsp dried thyme)
2-3 TABLESPOONS Olive oil
2 heaped Tbsp demerara sugar
1 can(s) (425 ml) Tomatoes
2-3 TABLESPOONS Tomato ketchup
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp dried chili flakes

Directions

1
Peel and chop the onion. Wash the thyme, shake dry and pluck off the leaves, except for a little to garnish. Heat the oil in a pot and fry the onions. Add sugar and thyme, heat for about 1 minute while stirring and add tomatoes, ketchup, vinegar, a little salt and chilli.
2
Coarsely mash the tomatoes in the pot, bring to the boil and simmer at low heat for about 5 minutes. Season the sauce with salt, let it cool down and arrange it garnished with thyme.