Tomato and Onion Chutney

Pomodoro e Cipolla Chutney

Preparation info

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 100 g/3½ oz semi ripe tomatoes
  • 100 g/3½ oz small red onions
  • 60 g/2 oz sugar
  • 2½ tablespoons red wine vinegar


    Peel and de-seed the tomatoes and cut each into 8 sections. Peel the onions and cut each into 8 sections, then blanch. Caramelize the sugar with 1 tablespoon of the vinegar. Add the blanched onion and tomato. Toss the tomato and onion in the caramel, reduce the caramel by half, then add the remaining vinegar and reduce to a syrup.