Recipe courtesy of Diabetic Living – May/June, 2014

Q: I’m facing that common Christmas dilemma – what do you give the person who has everything?
A: A delicious DIY treat in a mason jar, of course!

Versatile, vibrant and chock-full of lip-smacking flavour this zingy chutney makes a gorgeous and practical gift – if you can bear to give it away, that is!

Tomato and chilli chutney

Prep time: 15 mins
Cook time: 45 mins
Makes 375ml (1 ½ cups)

500g ripe tomatoes, core removed, chopped
1 birdseye chilli, finely chopped
1 small red onion, finely chopped
75g (⅓ cup) Sugar
80ml (⅓ cup) white balsamic vinegar
2 tsp extra virgin olive oil

1. Put tomato, chilli, onion, sugar, vinegar and oil in a large saucepan over a medium heat. Cook, stirring, until sugar dissolves. Cover and bring to a simmer.

2. Reduce heat to a medium-low and simmer, covered, for 15 minutes. Remove lid and increase heat to a medium. Simmer, uncovered, for 20-25 minutes or until mixture reduces and thickens.

3. Spoon hot mixture into a clean 375ml (1 ½ cups) glass jar with a lid. Screw on lid securely to seal, then set aside to cool for 10 minutes. Store chutney in the fridge for up to 4 weeks.

Check out all our fave recipes on the Flavour section of the blog.