Tomato chutney

Onion, medium dice - 200 ml

Red peppers, medium dice - 200 ml

CP canola oil - 25 ml

White balsamic vinegar - 50 ml

Sugar - 50 ml

Concasse tomatoes - 1 L

Salt - to taste

Pepper - to taste

Rosemary, chopped

For the chutney, sweat the onions and peppers in the canola oil. Add the vinegar and sugar and reduce by ¾.

Add the tomatoes and simmer until the liquid has evaporated. Adjust seasoning and cool.