, 500g miniature tomatoes
, Two cloves of garlic, peeled
, 5ml chilli flakes
, 100ml white vinegar
, 250ml castor sugar
, 2ml salt
- Place all the ingredients in a pot and slowly bring to the boil so that the sugar melts.
- Once the mixture is boiling, reduce the heat and allow to bubble away and reduce to a thick, almost sticky fluid.
- Spoon the chutney into a sterilised glass jar and let cool.
- Keep chutney in the fridge to eat with cheese, sausages, cold meats or whatever you like.