Ingredients

The following ingredients have 800 Servings
  • 750 g mixed baby tomatoes (red, orange & yellow) ( halved, leaving a few of the smaller ones whole)
  • 175 g mixed sweet mini (bell) peppers (red, orange & yellow) ( diced)
  • 350 g red onions (chopped)
  • 1 tsp salt flakes
  • 2 tsp mustards seeds
  • ¼ tsp ground ginger
  • ½ tsp crushed chillies (flakes, more if you wish)
  • 2 garlic cloves (finely sliced)
  • 300 mls cider vinegar (I used organic)
  • 90 g currants or sultanas
  • 225 g light muscovado sugar

Instruction

  • Add all the ingredients to a preserving pan except the tomatoes.
  • Bring to the boil and then reduce to a simmer for 25 minutes, stirring often.
  • Add the tomatoes and simmer for a further 35 minutes, still stirring. (The chutney will go syrupy and part easily when a wooden spoon is dragged through it).
  • Ladle into the hot jars and seal with lids.
  • Makes about 800 mls (2 – 3 jars).