Spring onion chutney

Makes 4 x 250g jars 1kg spring onions, trimmed and roughly chopped 2 tbsp olive oil 1 garlic clove, peeled and sliced 300g light brown soft sugar 500ml red wine vinegar 1 tsp crushed chilli flakes sea salt and black pepper 4 x 250g jam jars with lids In a large saucepan, heat the oil until medium hot, then add the garlic and spring onions. Cook on a medium heat, stirring occasionally, for 10 mins until the onions are softened. Add the sugar and mix thoroughly, then cook, stirring, for 1 min until the sugar has dissolved. Add the red wine vinegar and chilli flakes, then season with salt and pepper. Stir and bring to the boil, then cook on a high heat for 30 mins until the chutney is thick and glossy. Allow to cool slightly. Sterilise the jam jars by washing with soapy water and rinsing thoroughly. Fill each jar a quarter of the way up with boiling water and let them steam. Pour the water out after 5 mins. Place the lids in a bowl of boiling water and leave to stand for 5 mins before draining. Fill each jar with the chutney and seal tightly with the lids. The chutney will keep for 3 months unopened in a cool, dry place.