Tomato Chili Chutney

Tomato Chili Chutney  Tried Tested

500 g mini tomatoes
2-3 cloves of garlic – peeled
5-10 ml chili flakes
100 ml white vinegar
250-300 ml caster sugar
2,5 ml salt

Place all the ingredients in a pot and slowly bring to the boil so that the sugar has time to melt.
Once the chutney is boiling, reduce the heat and allow to bubble away and reduce to a thick, almost sticky consistency.
Spoon into a sterilized glass jar and keep in the fridge to eat with cheese, boerewors, cold meats or whatever you fancy.

Source: Roy Crossman

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