Tomato And Chili Chutney - cooking recipe

Ingredients

2 tbsp olive oil
2 tsp mustard seeds
3 1/3 lbs tomatoes, coarsely chopped
2 cups malt vinegar
1 1/2 cups sugar
2 None onions, chopped
5 None long red chili peppers, seeded, halved lengthwise and coarsely chopped
2 tsp mixed spice, such as pumpkin pie spice

Preparation

Heat oil in large, heavy-bottomed saucepan on medium heat. Add mustard seeds and cook, stirring, 1-2 mins until they begin to pop.
Add tomatoes, vinegar, sugar, onions, chili peppers and spice, stirring to combine. Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally for 1 1/2 hours, or until mixture thickens. Season to taste.
Spoon hot chutney into sterilized jars and seal while hot. Turn upside down for 2 mins. Return upright and set aside until cooled. Store in a cool dry place. Once opened, store in the refrigerator.