Step 1

Start by deseeding the peppers and chillis and peeling the garlic and ginger. In batches, blitz the ingredients in a food processor to get a fine dice

Step 2

Add the blitzed peppers, chillis, garlic and ginger to a large pan. Add in the tin of cherry tomatoes, red wine vinegar and caster sugar. Stir thoroughly

Step 3

Bring to the boil over a medium/high heat. Skim of any scum that appears on the surface

Step 4

Turn the heat down to low and leave to cook for 1.5 - 2 hours stirring occasionally until it is thickened and glossy. You will need to stir more frequently for the last 30 mins

Step 5

Leave to cool for around 10 minutes. Pour into sterilised jars whist the jars and chutney are still warm and put on the lids. Leave to cool completely before storing in a dark cupboard