Homemade Tomato chutney

This simple home-made tomato chutney is a great way of preserving tomato glut and is perfect on toast with a chunk of cheddar or as a dip with tortilla chips....or with anything you fancy.
 
250g red onions, finely sliced
500g tomatoes, roughly chopped
1 red chilli, remove seeds, sliced
75ml vinegar
50g brown sugar 
2 tsp paprika 
1/4 tsp grated ginger


Put everything in a pan, season to taste and stir well to combine. 
Simmer for an hour or until jammy in a very heat.  Stir occasionally to avoid being burnt.
Pour into a sterilized jar and leave to cool before transferring to the fridge. 
The chutney will keep in the fridge for up to 4 weeks.

Enjoy...jue  
recipe modified from jamie oliver magazine