1 tbsp olive oil
½ onion, chopped
55g/2oz sun-blushed tomatoes
55g/2oz cantaloupe melon, chopped, rind removed
1 tsp white wine vinegar
1 tbsp honey
Heat the olive oil in a pan and fry the onion for 2-3 minutes, until softened.
Add the sun-blushed tomatoes, melon, vinegar and honey and simmer for a further 2-3 minutes, or until thickened.
To serve, place the chutney into a small serving dish.
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