This delicious preserve is quick and easy to make and can be used on cheese boards & sandwiches or to add a sweet hint of chilli to any dish. Make it in large quantities as it last for 3 – 6 months in a sterilized jar in the fridge.
Tomato chilli chutney Makes 1 jar
Ingredients 1 tbsp (15ml) olive oil 2 red onions, finely sliced 2 cloves of garlic, crushed 1-2 dried red chillies, finely chopped 5 tomatoes, chopped 150g brown sugar ½ cup (125ml) verjuice ¼ cup (60ml) sultanas salt and pepper
Method1 Heat oil in a heavy based saucepan and gently fry onions, garlic and chillies for a few minutes until soft and translucent. 2 Add tomatoes, sugar, verjuice and sultanas and simmer, covered for about 1 hour. 3 Remove lid and bring to the boil for a few more minutes until mixture is a dark jam-like consistency. 4 Remove from heat and allow to cool completely before placing into a sterilized jar.