Peel and finely slice the onions roughly chop the tomatoes and deseed and finely slice the chilli. Using a handheld blender blend all of the ingredients but not so much that it becomes a puree. Place all of your ingredients into a large heavy based pan and bring to a gentle simmer stirring occasionally. Simmer for 30 to 40 minutes or until jammy. Put all the ingredients in a large pan or a preserving pan and stir together.

Both tomatoes peppers sugar pepper red pepper flakes salt and apple cider vinegar in a medium saucepan. Purée tomatoes with ginger and garlic in a food processor or blender. Simmer for 1 hr then bring to a gentle boil so that the mixture turns dark jammy and shiny. A warming hot and sweet tomato chutney. Pour into a sterilised jar and leave to cool.

Cook for a further 30 minutes stirring often or until thickened. Cook the chutney at a medium. Stir the vinegar into the chutney. Divide the hot chutney between sterilised jars and set aside to cool. Your sauce should be chunky and thick.

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Place a disc of waxed paper directly onto the chutney and seal with airtight lids or cellophane and elastic bands. Simmer for 1 hour. If it s not getting as thick as you want turn the heat up a bit and stir constantly. Put everything in a pan season to taste and stir well to combine. Season with mixed spice chilli powder paprika and curry paste.

Josh in particular recommends serving this with his veggie burger recipe with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup. Bring slowly to the boil stirring from time to time to make sure the sugar has dissolved. Method tip all the ingredients into a large heavy based pan and bring to a gentle simmer stirring frequently. Keeps for up to 4 weeks in the fridge. Place tomato mixture sugar vinegar onions and sulatnas in a large saucepan.

After simmering bring to a gentle boil so that the mixture turns dark jammy and shiny. This spicy tomato chutney recipe from josh eggleton is the perfect accompaniment to cold cuts and cheese or could be slathered on a sandwich or burger. This makes a large batch of sweet and spicy chutney great for sharing with neighbours and friends at christmas. Place into sterilised jars and allow to cool before covering. If it s still runny simmer for another 10 15 minutes.

Simmer over medium heat until thick. Bring to boil and let simmer on low heat for about 40 minutes. Simmer over medium heat until thick. After simmering bring to a gentle boil so that the mixture turns dark jammy and shiny. Josh in particular recommends serving this with his veggie burger recipe with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

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Bring to boil and let simmer on low heat for about 40 minutes. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or cellophane and elastic bands. Cook for a further 30 minutes stirring often or until thickened. Both tomatoes peppers sugar pepper red pepper flakes salt and apple cider vinegar in a medium saucepan. Peel and finely slice the onions roughly chop the tomatoes and deseed and finely slice the chilli.