Makes one large jar

ingredients

  • 250g red onions, finely sliced
  • 500g mixed tomatoes, roughly chopped
  • 1 red chilli, deseeded, sliced
  • 75ml red wine vinegar
  • 140g brown sugar (I used light brown sugar but it’s not critical)

Method:

  • Put everything in a pan, season to taste and stir well to combine.
  • Simmer for 30–40 minutes or until jammy. The skill in making chutney is to know when it’s ready. A quick test is to scrape a groove in the mixture with a wooden spoon and see how much liquid seeps out – it should be very little. The groove should last a few seconds before it begins to fill again.
  • Pour into a sterilised jar.

The chutney will keep in the fridge for up to 4 weeks.