This tangy tomato chutney recipe is a great for condiment barbecued meat and sausage rolls, keep it in the fridge for when you need it on hand.
Makes 3 cups
2 tbsp olive oil
1 brown onion, chopped
8 vine-ripened tomatoes, chopped
2 tsp Dijon mustard
½ cup malt vinegar
¼ cup brown sugar
1 Heat oil in a saucepan over medium heat; add onion; and cook for 5 minutes, or until tender.
2 Add tomatoes, mustard, vinegar, brown sugar; season with sea salt and freshly ground black pepper; and cook for 10-15 minutes, or until chutney slightly thickens.