TIP: Chutney can be made up to two weeks ahead. Cool slightly before storing in an airtight container in the fridge. Serve with barbecued sausages and steaks, cheese and crackers, or as a condiment with ham or roast meat in sandwiches and wraps.
Ingredients
Method
1.
Heat an oiled, large, non-stick frying pan over a medium heat. Add onions. Cook, stirring occasionally for 7 to 8 minutes, or until soft and light golden.
2.
Add tomatoes, sugar, vinegar, mustard, paste and thyme. Bring to boil, stirring over a high heat. Continue to boil, stirring frequently, for about 10 minutes, or until mixture is thick. Transfer to a heatproof bowl to cool.
3.
Serve chutney warm or cold.
