Spiced Cherry Tomato Chutney

 

7 onion, finely chopped

2 cloves garlic, chopped

2 to 4 small red chillies, crumbled

Large pinch coriander seeds, pounded

2 cloves, pounded

1/2 tsp. nutmeg, pounded

Small pinch cumin, pounded

Olive oil

4 anchovy fillets

3 ounces ripe red cherry tomatoes, washed, whole

1 lb. 4 ounces brown sugar

8 good lugs vinegar (preferably red wine)

Salt and freshly ground black pepper

 

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavour and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.