Image by Rob Palmer

Ingredients (7)

• 10 large ripe roma tomatoes, coarsely chopped
• 2 red onions, coarsely chopped
• 1 cup (220g) raw sugar or demerara sugar
• 1/2 cup (125ml) cider vinegar
• 3 tsp sea salt flakes
• 1 tbsp finely grated ginger
• 1 tsp dried chilli flakes (optional)

Nutrition info

Method

Show ingredient quantity

• Step 1 Combine the tomato10 large ripe roma tomatoes, coarsely chopped, onion2 red onions, coarsely chopped, sugar1 cup (220g) raw sugar or demerara sugar, vinegar1/2 cup (125ml) cider vinegar, salt3 tsp sea salt flakes, ginger1 tbsp finely grated ginger and chilli1 tsp dried chilli flakes (optional), if using, in a large saucepan over low heat. Cook, stirring, until the sugar dissolves. Increase heat to medium. Bring to the boil. Cook, stirring occasionally, for 1 hour or until mixture thickens.
• Step 2 Meanwhile, to sterilise two 500ml preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover. Reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel.
• Step 3 Carefully divide the hot chutney between the warm sterilised jars and seal. Turn the jars upside-down for 2 mins. Turn upright and set aside to cool. Store in a cool, draught-free place for up to 1 month.