500g Red onion, finely sliced.
1Kg tomatoes, (Prick all over, place in a bowl and pour boiling water over to help remove the skins.) Chopped
4 garlic cloves
4cm piece of ginger, grated
250g brown sugar
150ml red or white wine vinegar
1 tsp paprika
Cardamon pods optional
1/2/3 red chillis, seeded or deseeded depending on how fiery you want it.
Chuck it all in a large pot and bring to a simmer, continue as the mixture turns dark and jammy.
My experience is this takes much longer than a traditional recipe suggests, possibly round 2 hours. Be careful to stir and not burn the bottom so try and use a non stick pan.
Hey presto, perfect chutney for all your Christmas cheese needs .