Makes 2kg, Prep time 10 minutes, cooking time 1 hour 40 minutes
2 tbsp oil
3 large tomatoes quartered and deseeded
2 red pepper cubed
6 chopped garlic cloves
1 cup dark brown sugar
1 chopped red chilli
2 sprigs of rosemary
1 tbsp of allspice
1 tbsp of grated ginger
1 tbsp ground cumin seeds
Salt & pepper
1 tbsp oil
10 silver-skinned onions chopped
A handful of chopped coriander
100ml red grape vinegar
½ cup raisins
½ cup dried cranberries
Preheat the oven to 200 degrees.
Add the tomato, red pepper and the remainder of the ingredients.
Using your hands mix all the ingredients together. Cover with foil and bake in the oven for an hour.
Fifteen minutes before the end of the cooking time remove the foil and return the tray to the oven. In a pan gently heat some oil and add the simmer ingredients.
Next, add the roasted peppers and tomatoes, stir and reduce the heat, simmer for 15-20 minutes until the moisture has evaporated. The chutney should be a sticky and thick consistency. Remove from the heat and allow to cool.
Pour into the sterilised jar and chill in the fridge.