Ingredients
2 medium onions
2 garlic cloves
1 red chilli
2 tbsp olive oil
2 tbsp tomato puree
2 can of chopped tomatoes
200ml white wine vinegar
175g sugar
Ground black pepper

Method
Finely chop the onions and garlic, deseed and finely chop the chilli. Heat the oil in a pan and add the onion, cover and cook, stirring occasionally, for about 5 minutes. Add the garlic and chilli and cook for a 1 minutes. Add all remaining ingredients. Heat gently, until the sugar has dissolved. Bring to the boil then let it simmer until the liquid has reduced and the chutney is a thick pulpy consistency. Pour into the jars and cover at once with plastic vinegar-proof tops.