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Whole Baby Tomato And Onion Chutney

Author: Adapted from avocado magazine January/February (p28)


  • 20 mls chilli oil
  • 2 small onions finely sliced
  • 250 g baby rosa tomatoes
  • 50 mls red wine vinegar
  • 100 mls sugar
  • I used fructose
  • salt and pepper to season


  • heat the oil in a small pot
  • add the onions and sauté until soft, without letting them colour
  • add the rest of the ingredients and cook for 20 minutes
  • transfer to a sterilized glass jar while hot
  • refrigerate once opened