Roma tomato & thyme chutney

Recipe: Roma tomato & thyme chutney


  • 2 x 250g punnets baby roma tomatoes, halved lengthways
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g (1 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) white balsamic vinegar
  • 1 tsp dried thyme leaves


  1. Place the tomato, onion, garlic, sugar, vinegar and thyme in a small saucepan. Bring to the boil over medium heat.
  2. Reduce heat to medium-low. Simmer, stirring occasionally, for 25-30 minutes, or until the mixture thickens.
  3. Season with salt and pepper. Set aside to cool. Transfer to a sterilised glass jar or a plastic container.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)