This tomato chutney includes honey and a fat red chilli in its ingredients, making it lovely and spicy but also sweet enough to eat without blowing your head off. Slather it on your sandwiches or serve it with cheese and crackers.
- 4 large ripe tomatoes, skin removed
- 4 tbsp. runny honey
- 1 tsp. caster sugar
- 1 fat garlic clove
- 1 fat red chilli
- 1 tbsp. olive oil
Halve the chilli and then scrape the seeds out using the back of your knife. Finely chop.
Halve the tomatoes. Toss in a bowl with the chilli and oil, then fry the tomatoes on either side until a crust forms. Put back into the bowl with the chilli and oil. Mince the garlic clove and add this, then stir in the sugar.
Blend the mixture with a hand blender until it reaches your desired consistency, then simmer in a clean saucepan for 10 minutes until thick, reduced and sticky.
Add the honey and simmer for another couple of minutes, then spoon into a clean sterilised jar.