Spiced Tomato Chutney



  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.