Chilli & Tomato Chutney

Any leftovers can be stored in the airtight jar in the fridge-great as you would use any tomato relish – or to really elevate your next cheese sandwich!

Makes: 1 medium jar

To prepare: 5 minutes about 1 hour until ready to eat

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Ingredients

• 1 x 400g tin chopped tomatoes

• ¼ red onion – finely chopped

• ½ cup brown sugar

• ¼ cup apple cider vinegar

• 1 tablespoon balsamic vinegar

• ¼ teaspoon chilli flakes or 1/8 teaspoon ground chilli

• 1 teaspoon sea salt

• ¼ cup raisins

• 1 clean medium sized jar with an airtight lid

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Method

1. Clean a large jar and ensure you have a top that seals it well

2. In a small saucepan put all the ingredients except the raisins

3. Over a low heat, gently bring the mixture to the boil

4. Turn back the heat and simmer gently, stirring occasionally for 25-30 minutes until there is only a small amount of liquid left (the chutney will thicken more on cooling)

5. Remove from the heat and mix in the raisins

6. Allow to cool until it reaches room temperature before serving

7. Refrigerate leftovers in a sealed jar