CHILLI CHERRY TOMATO CHUTNEY

I've posted a chutney recipe before, but as it's getting towards the time of year when we start thinking about Christmas presents I thought I'd put this recipe up, as gifted in jars it's a wonderful present to give.

The main difference between this chutney and the last one I posted is the level of sweetness. The last chutney recipe I put up was made with green tomatoes, raisins and other bits and pieces, and makes quite a sweet chutney. This chutney is a little sharper, and spicier, and is perfect with cheeses and cold meats. As with the other chutney, you can also eat this one straight away, although it does improve with time, so is at its best around 3-4 days after you make it. This version is also redder in colour than the other chutney, so is prettier to look at!

Makes 2 jars of chutney

1 tsp coriander seeds
1 tsp cumin seeds
2 tsp dried chipotle chillies
1 tsp dried ancho chillies
500g ripe cherry tomatoes
1 red onion
2 cloves garlic
Knob of ginger
150ml red wine vinegar
200g golden caster sugar
1 tsp Worcester sauce

Preheat the oven to 60C.

Put the coriander and cumin seeds and dried chillies in a dry frying pan and heat for a couple of minutes until you can smell their aromas. Remove and crush up in a pestle and mortar.

Chop the larger cherry tomatoes in half and leave the smaller ones whole. Dice the onion finely and crush the garlic and ginger. Add all the ingredients to a wide saucepan and heat until bubbling.

Reduce heat and simmer until the chutney sticks to the back of a spoon - this normally takes about 30 minutes to get to - you should recognise the chutney like consistency. Add 1 teaspoon of Worcester sauce and stir. If you prefer really sticky chutney then simmer for a further 5 minutes.

Rinse 2 jam jars and their lids and put them in the oven for 10 minutes to sterilise. (If you don't have jam jars you can use glass tumblers and seal them with cling film once full).

Pour the hot chutney mixture into the jam jars and put the lids on. Leave on the side to cool. The chutney should keep for a few months unopened, or for a few weeks once open.

Perfect with gooey cheese like tallegio, or a really mature cheddar - Montgomery's would be ideal.