• Add oil to a medium saucepan & heat to medium-high.
  • Add onions & garlic, stirring occasionally for about 2-4 minutes & season with salt & pepper.
  • Add thyme leaves, scotch bonnet pepper & tomatoes to the pan & cook another 2 minutes.
  • Pour in vinegar, honey & brown sugar.
  • Reduce heat to medium & allow the mixture to reduce to a rolling boil & cook down for about 13-18 minutes or until the mixture has a syrupy consistency.
  • Turn off and set aside.
  • Blanch the ackee in salted boiling water for about 3 minutes & strain
  • Fold the ackee gently into to the tomato mixture.
  • Serve hot or cold.

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