Tomato And Chili Chutney

• 2 tbsp olive oil
• 2 tsp mustard seeds
• 3 1/3 lbs tomatoes, coarsely chopped
• 2 cups malt vinegar
• 1 1/2 cups sugar
• 2 None onions, chopped
• 5 None long red chili peppers, seeded, halved lengthwise and coarsely chopped
• 2 tsp mixed spice, such as pumpkin pie spice

1. Heat oil in large, heavy-bottomed saucepan on medium heat. Add mustard seeds and cook, stirring, 1-2 mins until they begin to pop.
2. Add tomatoes, vinegar, sugar, onions, chili peppers and spice, stirring to combine. Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally for 1 1/2 hours, or until mixture thickens. Season to taste.
3. Spoon hot chutney into sterilized jars and seal while hot. Turn upside down for 2 mins. Return upright and set aside until cooled. Store in a cool dry place. Once opened, store in the refrigerator.

olive oil, seeds, tomatoes, malt vinegar, sugar, onions, long red chili peppers, mixed spice

Taken from recipes-plus.com/api/v2.0/recipes/31399 (may not work)