Tomato Balsamic Chutney

I have this Tomato Balsamic Chutney made up on a weekly bases to use with cheese platters, crew lunches,  on pre-dinner drink nibbles, or with an eye fillet steak endless possibilities. Quick and easy to make, store in the refrigerator.

Tomato Balsamic Chutney


450g ripe tomatoes
20ml Olive oil
1 red onion or white onion, peeled, halved and sliced
2 large garlic clove, peeled, chopped medium fine
2 tablespoons balsamic vinegar
1 tablespoon soft brown sugar
Salt and pepper


Place fresh tomatoes into boiling water for one minute, then place in a bowl of cold water to remove the skins, they will just slip off.  Roughly chop tomatoes.
Heat olive oil in a saucepan, add onions and garlic sweat off by place lid on the saucepan and have over medium to slow heat for 5 minutes.  Don't brown the onions.
Add the tomatoes and the rest of the ingredients to the onion mixture, stir to combine well.
Cook uncovered for 30 - 40 minutes, until liquid has evaporated and the consistence is of thick jam.  Season.

Great with all meats, cheeses, vegetable platter and on gourmet sandwiches.


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