Spiced Tomato Chutney

Ingredients

• 2 Onions, finely chopped
• 3 Garlic cloves, crushed
• 2 Red Sweet Peppers, halved, de-seeded and finely chopped
• 1 Red Chilli, de-seeded and diced
• 1 kg Ripe Tomatoes, chopped
• 450 ml malt or white wine Vinegar
• 350 g soft light brown Sugar
• 100 g Raisins
• 1 level tsp black Mustard seeds
• 2 level tsp smoked Paprika
• 1 Cinnamon stick
• 1/4 tsp ground Cloves

Method

1. Put all the ingredients in a large pan or a preserving pan and stir together.
2. Bring slowly to the boil, stirring from time to time to make sure the sugar has dissolved.
3. Cook the chutney at a medium simmer for 1-2hr, stirring occasionally, or until it becomes thick and jammy.
4. It's ready when a wooden spoon drawn through the chutney leaves a clear channel with just a little bit of juice.
5. Spoon the chutney into sterilised jars and cover with a piece of greaseproof paper and the lid.
6. Store in a cool dark cupboard for at least one month to allow the flavour to develop before using, and eat within three months.

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