Tj's Green Tomato Chutney

1. 1

   Place the tomatoes and onions in pan and add balsamic vinegar.

2. 2

   Bring to boil and simmer for 20 minutes.

3. 3

   Add the chillies and continue to cook until soft (appx 30 mins).

4. 4

   Add the sugar and cook for another 30 - 40 mins, stirring occasionally to make sure the chutney does not burn.

5. 5

   The mixture should start to look like dark treacle and will reduce in volume.

6. 6

   Add the Certo and simmer rapidly for a further 15 minutes.

7. 7

   Remove a small amount and allow to cool, at which point the chutney will thicken (cook a little longer if required) Place in sterilized jars and seal as normal.

8. 8

   Chutney should keep up to a year -- if you can resist it that long!

9. 9

   Great with cheese and cold meats -- and of course the Great British Ploughman's Lunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.