Onion and chilli chutney

Makes 2 jars

Preparation time 15 minutes
Cooking time 50-60 minutes

Ingredients

• 2 Tablespoons olive oil
• 3 Large red onions, about 500g/1lb 2oz in total, roughly chopped
• 1 Red pepper, cored, deseeded, diced
• 1-2 Large mild red chillies, to taste, deseeded, finely chopped
• 8 Plum tomatoes, about 500g/1lb 2oz in total, roughly chopped
• 150g/5oz Caster sugar
• 150ml/5fl oz Red wine vinegar
• 1 Large bay leaf
• Salt and ground black pepper

Method

1. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until the onions are beginning to soften.
2. Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.
3. Spoon the chutney into warmed jars, smooth the tops level and cover with a waxed disc then a screw top or clip on lid. Leave to cool then keep up to 2 months in a cool cupboard or once opened in the fridge.