Say hello to small-batch preserves that take just minutes to make! This versatile tomato-thyme chutney recipe captures the rich flavour of the summer harvest.
, finely chopped, about 1 cup
- BOIL all ingredients in a large saucepan over medium-high. Cook, stirring occasionally, until mixture is thick and almost all liquid has evaporated, about 30 min. (You may need to stir more often near end of cooking.) Let cool slightly.
- REMOVE thyme sprigs, then pour into a 500-mL jar. Cool completely.
Nutrition (per tbsp)
- 3 g,
- 20 mg.