Ingredients
4 red onions, sliced
3 cup mixed tomatoes, quartered
1 fresh long red chilli, deseeded, chopped
5 cm ginger piece, grated
1 whole allspice
2 bay leaves
thickly sliced zest of 2 oranges
½ cup red wine vinegar
¾ cup brown sugar
Method
- Combine all ingredients in a large saucepan over a low heat. Gently bring to a simmer then increase heat to medium. Cook, stirring frequently, for 45 minutes or until mixture is thickened.
- While chutney is still hot, spoon into sterilised jars. Allow to cool upside down (to stop air getting in). Use within a week of opening
