Ingredients

1 onion, finely, chopped
2 cloves garlic, chopped
3 small red chili, crumbled
1 large pinch coriander seeds, pounded
2 cloves, pounded
1/2 tsp nutmeg, pounded
1 small pinch cumin, pounded
olive oil
4 anchovy, fillets
3 oz ripe red cherry tomato, washed, whole
20 oz brown sugar
8 good lugs vinegar, (preferably red wine)
salt
freshly ground black pepper

Method

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.