Spiced Tomato and Onion Chutney

I love chutney. With cheese usually, or on a quiche, or with some sausages and mash. Anything really! 

The problem with chutney is that it comes in jars with labels and all kinds of other packaging. They can also be a wee bit pricey when you eat them as much as I do. 

This is a really easy recipe that is fabulous in summer when tomatoes are nice and cheap. 

2 onions, sliced
1 teaspoon of cumin
1 teaspoon of coriander powder
1 teaspoon curry powder
4 cloves of garlic
8 tomatoes, diced
1 teaspoon of salt
3 teaspoons of Worcestershire sauce
1/4 cup apple cider vinegar
3 tablespoons of sugar
1 tablespoon corn flour dissolved in 1 tablespoon of water

Fry the onions and spices in a dash of oil until the onions soften. Add the garlic, tomatoes, salt, and Worcestershire sauce, and cook for about 10 minutes on a medium heat. 

Add the sugar and vinegar, and simmer until the tomatoes get mushy and the mixture starts thickening. 

Finally, stir through the corn flour, cook for 5 more minutes, then turn off the heat. 

Bottle in sterilised jars and keep refrigerated or frozen. 

I'm going to try and find some other fruits and veggies to preserve when they are in season as this was just so much fun! Let me know if you have any amazing pickles or chutneys for me to try!