2 red onions, halved, thinly sliced
7 50g tomatoes, cut into 2cm pieces
¼ cup firmly packed brown sugar
2 tblsps balsamic vinegar
1 tblsp wholegrain mustard
1 tblsp tomato paste
1 tblsp chopped fresh thyme leaves
Heat an oiled, large, non-stick frying pan over a medium heat. Add onions. Cook, stirring occasionally for 7 to 8 minutes, or until soft and light golden.
Add tomatoes, sugar, vinegar, mustard, paste and thyme. Bring to boil, stirring over a high heat. Continue to boil, stirring frequently, for about 10 minutes, or until mixture is thick. Transfer to a heatproof bowl to cool.
Serve chutney warm or cold.