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A jar of tomato-thyme chutney.
This versatile tomato-thyme chutney recipe captures the rich flavour of the summer harvest, and makes a delicious condiment for savoury dishes.
4 cups chopped tomatoes
1 medium onion, finely chopped, about 1 cup
10 sprigs fresh thyme
1/3 cup white vinegar
2 tbsp brown sugar
1 garlic clove, minced
1/4 tsp salt
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.
Calories 11, Carbohydrates 3g, Sodium 20mg.