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Easy tomato chutney
snacks and sides | Makes 1 large jar
This simple chutney is a great way of preserving summer's tomato glut and is perfect on toast with a chunk of cheddar.
1. Put everything in a pan, season to taste and stir well to combine. Simmer for 3040 mins or until jammy. Pour into a sterilised jar and leave to cool before transfering to the fridge. The chutney will keep in the fridge for up to 4 weeks.
Recipe Christina McCloskey
Photo Laura Edwards
from Issue 12
ingredients 250g red onions, finely sliced
500g mixed tomatoes, roughly chopped
1 red chilli, deseeded, sliced
75ml red wine vinegar
140g brown sugar