Sweet onion, tomato and ginger relish

For some reason (presumably copyright rather than muppetry), the Sainsbury’s website doesn’t contain all the recipes from their magazine. This is an Angela Hartnell one, although I’ve changed the instructions as by following them to the letter, my chutney was too solidly sticky. It was delicious though. Great with cheese.

450g demerara sugar
450ml white wine vinegar
1/2 teaspoon ground cinnnamon
3 pinches saffron
1/2 teaspoon freshly grated nutmeg
5 medium red onions, peeled, halved and thinly sliced
1 ;arge white onion, peeled and chopped
60g root ginger, peeled and finely chopped
185g sultanas
5 ripe tomatoes. skinned, seeded and choppped

Heat the sugar and vinegar over a low heat until the sugar has dissolved. Stir in the cinnamon, saffron and nutmeg and continue to cook uncovered until the mixture has reduced to a caramel – about 15 mins over a medium-high heat. Watch the mixture very carefully as it burns easily. Take the pan off the heat and stir in the onions and ginger, return to the heat and cook over a medium-high heat, again uncovered, until most of the liquid has evaporated – about 45 minutes. (Original instructions said until all the liquid had evaporated, but I like chutneys a little bit runnier). Finally stir in the sultanas and tomatoes and continue to cook over a low heat for an hour (again – or a bit less to keep it soft), stirring from time to time to stop the mixture sticking to the bottom of the pan. The mixture should have thickened considerably and the onions should be soft. Remove from the heat and leave to cool. Spoon into sterilised jars and seal.

This made 2 jars.