Tomato, Chilli and Red Onion Chutney

 

Ingredients

• 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

Method

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