Italian Pepper Chutney

Makes 2-3 medium jars

Ingredients

·         2 teaspoons olive oil

·         2 onions (finely chopped)

·         3 peppers (finely chopped)

·         2 tomatoes

·         200ml vinegar

·         140g muscavado sugar

·         ½ teaspoon ground black pepper

·         1 teaspoons dried oregano

Method

1.       Fry the onions in 1 teaspoon of olive oil for minutes, until golden and softened. Add in the peppers, along with the remaining oil, and continue to fry for a further 5 minutes.

2.       Now add in all the other ingredients, bring to the boil and simmer for 30 minutes.

3.       Pour into sterilised jars. To sterilise jars rinse them out with boiling water.

This chutney is a great accompaniment to Italian meats, cheeses and breads. Keep for up to 6 months in a cool, dry place. Once opened keep in the fridge and use within 4 weeks.