, 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.