Bush chutney

Bush chutney




  • 12 large tomatoes
  • 4 large brown onions
  • 1/2 cup brown sugar
  • 1 heaped tablespoon curry powder
  • 1 tablespoon dried mustard
  • vinegar to cover (brown or balsamic)
  • salt & pepper to taste


Chop tomatoes and onions, add dry ingredients and cover with vinegar. Bring to the boil and cook until thick.

Allow to cool and transfer into sterilised air-tight jar.

Store in refrigerator.

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