5 mins preparation | 1 hr 35 mins cooking | Makes 1 cup
Ingredients
- 4 ripe tomatoes, chopped
- 1 red capsicum, seeded, chopped
- ½ cup apple cider vinegar
- 1/3 cup mango chutney
- 1/3 cup raw sugar
- ¼ cup chilli sauce
- ¼ cup golden raisins
- 2 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1 clove garlic, crushed
- 1 long red chilli, seeds removed, chopped
- 2 teaspoon thyme, chopped
- ½ teaspoon fine salt
- ½ x 250g punnet cherry tomatoes, quartered
Method
- In a medium saucepan, combine all ingredients except cherry tomatoes. Cook, stirring, on medium heat until the mixture comes to the boil.
- Reduce heat to low. Simmer, stirring occasionally, for 90 minutes until mixture has thickened and most of the liquid has evaporated. Season to taste, then fold in cherry tomatoes.
- Transfer to a sterilised jar, then label and seal. Refrigerate after opening.
Notes
- You can store this chutney in sealed jars in the fridge for up to two weeks.
