Method

A gorgeous spicy tomato chutney, perfect with cheese and crackers!

Method:

(Wash & sterilize jars before filling)

Step 1 – In a large pan, drizzle a tbs of oil and fry the onions for a couple of minutes then add the tomatoes

Step 2 – Keep stirring the mixture and cook on low heat for a further 5 minutes, then add the sugar, vinegar, salt and Central American Spice

Step 3 – Let simmer low for around 30 minutes until mixture has reduced and starting to get a ‘jammy’ texture’ Then add the sultanas

Step 4 – Pour the mixture into the warm jar and seal jar, allow to cool then put in fridge for minimum 4 hours. (Chutney can keep for 6 months + if sterilized and stored correctly)