SPICY BARBECUE CHUTNEY

MAKES ABOUT 1 CUP PREP 5 MINS COOK 1 HOUR 35 MINS

• 4 ripe tomatoes, chopped

• 1 red capsicum, seeded, chopped

• ½ cup apple-cider vinegar

• ¹/³ cup mango chutney

• ¹/³ cup raw sugar

• ¼ cup chilli sauce

• ¼ cup golden raisins

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 clove garlic, crushed

• 1 long red chilli, seeds removed, chopped

• 2 tsp thyme, chopped

• ½ tsp fine salt

• ½ x 250g punnet cherry tomatoes, quartered

1 In a medium saucepan, combine all ingredients except cherry tomatoes. Cook, stirring, on medium heat until mixture comes to the boil.

2 Reduce heat to low. Simmer, stirring occasionally, 1 ½ hours, until the mixture has thickened and most of the liquid has evaporated. Season to taste.

3 Fold in cherry tomatoes. Transfer to a sterilised jar, label and seal. Refrigerate after opening.