Prep time 10 mins Cooking time 45 mins Makes about 500ml 2 tbsp oil 6-8 pickling onions or shallots, peeled and chopped 6 cloves garlic, crushed 1 cup brown sugar 2kg roma tomatoes, quartered 3-4 chillies, chopped 2 rosemary sprigs 10cm ginger, julienned 1 tbsp ground cumin 30g chopped coriander 100ml red grape vinegar 1/2 cup raisins A few dried apricots, chopped 2 lemons, zest of 1 Heat oil in a large pan and add onions and garlic. Sauté until onion is soft. Add sugar and simmer until sugar caramelises, stirring continuously. 2 Add the remaining ingredients, mix well and let it simmer for 30-40 minutes. 3 While the chutney is still hot, spoon it into sterilised jars and seal immediately.