Tomato, Chilli and Red Onion Chutney



  1. Place the onion, tomatoes, garlic, chilli, ginger, cumin and coriander in a pan
  2. Add the white wine vinegar and sugar
  3. Cook on a low heat stirring until the sugar has dissolved
  4. Bring to the boil then reduce the heat until it is simmering gently
  5. Cook until the mixture reduces to a jammy consistency
  6. Stir in the soy sauce and cook for a further couple of minutes
  7. Spoon into a sterilised jar and seal
  8. This will keep in the cupboard for months and up to 1 month in the fridge once opened