• 750g cherry tomatoes, halved
  • 2 red onions, diced
  • 2 cloves garlic, crushed
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon ginger powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 250ml white wine vinegar
  • 300g soft light brown sugar
  • 2 teaspoons gluten free soy sauce


  1. Place the onion, tomatoes, garlic, chilli, ginger, cumin and coriander in a pan
  2. Add the white wine vinegar and sugar
  3. Cook on a low heat stirring until the sugar has dissolved
  4. Bring to the boil then reduce the heat until it is simmering gently
  5. Cook until the mixture reduces to a jammy consistency
  6. Stir in the soy sauce and cook for a further couple of minutes
  7. Spoon into a sterilised jar and seal
  8. This will keep in the cupboard for months and up to 1 month in the fridge once opened

Leave a Reply

Your email address will not be published.