Chilli Tomato Chutney

Make this as hot or as mild as you like by changing the variety of chilli you use. Add bird's eye chillies for a hot chutney, or long red chillies for a mild flavour.

Ingredients (makes three 250ml jars)

• 2 tbs olive oil
• 500g red onions
• 3 cloves garlic
• 5cm piece ginger
• 1 kg ripe tomatoes
• 200g brown sugar
• 150 ml red wine vinegar
• 6-8 chillies

Method

1. Heat the oil in a large pan over medium heat.
2. Add the onions, garlic and ginger and fry gently for 5-6 minutes until softened.
3. Add the tomatoes, sugar and vinegar and simmer for around 30 minutes.
4. Use a masher to gently compress the tomatoes in the pan. This will release more liquid which should be reduced until thickened.
5. Pour the chutney into sterilised jars. Makes three 250ml jars.

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