Tomato chutney


2kg green tomatoes
50ml olive oil
1kg onions (caramelised)
568ml vinegar
500g brown sugar
20g salt
2 x chillis

storage jars, with lids - sterilised

Thinly slice the onions and place, with the olive oil, in a large heavy bottomed pan over a low heat fro one hour, stirring occasionally. The onions should be brown and the natural sugars released.

While the onions are cooking, roughly chop the tomatoes and prepare the jars.

To sterlilise the jars: clean and dry thoroughly and either, fill with boiling water and leave a few minutes, or place in a warm oven for 10mins.

When the onions are cooked, put the tomatoes and all the pther ingredients into the pan.

Cook over a low heat for at least 1.5 hours.

Over time the mixture will get thick as the sugar and vinegar turn into a thick syrup, so keep an eye on the pan and stir regularly. It is very easy to burn a chutney/jam pan!

Once the mixture has thickened to your satisfaction pour into your sterilised jars. Leave at least 2cm gap between the mixture and the lid. Use a wax paper top if you like. It helps with sealing if s the jars are a little warm - as well as the chutney. Make sure you seal the jars super tight. If they have a pop-button in the lid middle it should become depressed when the seal is tight and the warm contents work their vacuuming magic.

Store in a cool, dark environment for at least one month before devouring!