Chilli and Tomato Chutney from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• salt
• 250 g caster sugar dissolved in 250 g white wine vinegar
• 50 ml olive oil
• 1 large onion, peeled and finely chopped
• 6 fresh red chillies, roasted, skinned and chopped
• 3 tsp finely grated fresh root ginger
• 1 kg canned tomatoes, or equal weight in ripe fresh tomatoes, skinned
• 5 tsp finely grated garlic
• 3 tsp yellow mustard seeds, toasted