Tomato And Chili Chutney

1. 1

   Heat oil in large, heavy-bottomed saucepan on medium heat. Add mustard seeds and cook, stirring, 1-2 mins until they begin to pop.

2. 2

   Add tomatoes, vinegar, sugar, onions, chili peppers and spice, stirring to combine. Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally for 1 1/2 hours, or until mixture thickens. Season to taste.

3. 3

   Spoon hot chutney into sterilized jars and seal while hot. Turn upside down for 2 mins. Return upright and set aside until cooled. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

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