How To Make Sweet Chilli Chutney

Capture the essence of Christmas in a jar with homemade chilli chutney – a great gift for friends. Eat with a hunk of mature Cheddar and cold meats for a tasty ploughman’s, or use to make our sausage rolls with a twist.

Makes: 1.5kg(approximately 3lb)

Cooking Time: 1 hour

2tbsp olive oil

3 large sweet onions,peeled and diced

1kg ripe baby plum 
tomatoes, halved

500g Bramley apples peeled, cored and roughly chopped

2tsp sweet 
smoked paprika

3 red chillies, finely chopped (leave the seeds in for extra heat)

200g light 
muscovado sugar

350ml red wine vinegar

2tbsp tomato purée

 1)Heat the oil in a large, heavy-based pan or preserving pan. Add the onions and cook gently over a medium heat with 1⁄2tsp flaked salt for about 10 mins, until golden.

2)Add the baby plum tomatoes, chopped apples, paprika and chilli, and cook for about 5 mins, until the tomatoes have begun to break down.

3)Stir in sugar, vinegar and tomato purÈe. Bring to the boil and simmer for 25-30 mins until thick, stirring occasionally to prevent catching. Spoon into hot, sterilised jars. Cool, before securing with lids.