Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tomato chutney
- Preparation and cooking time
- Total time
- Easy
- Makes 2 x 500g jars
Ingredients
- 3 red onions, thinly sliced
- 1kg ripe tomatoes, chopped
- 8 cloves garlic, thinly sliced
- 2 thumb-sized pieces ginger, peeled and finely chopped
- 300g soft light brown sugar
- 250ml red wine vinegar
- 2 tsp dried chilli flakes
Method
- STEP 1
Tip all of the ingredients into a large pan and simmer for 45 minutes over a medium heat until the tomatoes have completely broken down. Turn up the heat to high and cook, stirring and scraping the bottom regularly, for 20 minutes or until the mixture has become jammy.
- STEP 2
Pour into sterilised jars and put on the lids. Once cool these will keep in a cool, dark place for three months if unopened. Once opened, keep in the fridge and consume within one month.
