Chutney is a pickle or relish of Indian origin composed of fruits, vegetables, spices, acids and sugar. This tomato and onion chutney recipe is an excellent accompaniment to any savoury dish you like to add a bit of sweetness and spice to.
450 g, peeled and roughly chopped
Place half the tomatoes in a large bowl, cover with boiling water and leave for 10-15 seconds — pour off the hot water and replace with cold
Drain, then remove the skins and repeat with the remaining tomatoes
Chop all the tomatoes roughly and put them in a large saucepan or preserving pan with the onions, vinegar, spices and cayenne pepper
Simmer over a low heat for 5 minutes until the vegetables are cooked and the flavours have started to blend
Increase the heat and boil to evaporate some of the liquid, stirring occasionally, until the mixture is a thick, pouring consistency
Add the sugar and stir to dissolve, then bring to the boil, stirring frequently, for 20-30 minutes or until the chutney is thick, with no excess liquid
Cool slightly, then pour into clean, warmed jars.