500 grams cherry tomatoes, washed and halved (or keep them whole and squash some in the pot when heating up)
2 red onions, chopped
1 teaspoon chopped garlic
80 grams caramel or brown sugar
¼ cup sunflower oil
¼ cup balsamic vinegar
¼ cup red wine vinegar
1 teaspoon apricot or peach jam
5ml ground ginger
¼ teaspoon salt
1-2 teaspoons dried chillies, to taste
Heat all the ingredients in a deep pot, at a low temperature, stirring continuously until all the sugar is dissolved and the mixture begins to boil. Boil for about 30 minutes, stirring every now and then.
Simmer the mixture at low heat until the chutney is nice and thick, about another 20-30 minutes.
Spoon the chutney while still warm into sterilized jars (one big one, or three little ones), and seal immediately.
I love serving this on veggie burgers, in a veggie hot dog, or with some cheese and crackers!
Store in your food cupboard, but refrigerate after opening, and use within two months.