Tomato and Chilli Chutney

This is a recipe I make every year. It uses up the glut of tomatoes and chillies that I have in September.

Ingredients

Chop everything up and add to a preserving pan or very large saucepan. Bring to a boil ( stirring until the sugar dissolves) then reduce to a simmer and cook for around an hour and a half, stirring occasionally. Until the mixture is reduced, dark and a wooden spoon can be drawn across the base of the pan and the channel doesn’t fill in. There is a demonstration of this on my story highlights @katy_at_the_manor Instagram under Chutney making. At this point it can be blended with a hand blender to give a smoother consistency if you prefer. It’s now ready to put into sterilised jars. The Chutney should be left to mature for a couple of months before eating. So if you make it in September it will be ready for Christmas time, or to give as gifts.