Jamie Magazine
By Christina Mackenzie
Ingredients
250g red onions
500g mixed-colour tomatoes
1 fresh red chilli
75ml red wine vinegar
140g brown sugar
Method
- Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.
- Put everything in a pan, season to taste and stir well to combine. Simmer for 30 to 40 minutes or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Perfect on toast with a chunk of cheddar.
Tags
