Step 1

Combine the tomato, onion, sugar, vinegar, salt, ginger and chilli, if using, in a large saucepan over low heat. Cook, stirring, until the sugar dissolves. Increase heat to medium. Bring to the boil. Cook, stirring occasionally, for 1 hour or until mixture thickens.

Step 2

Meanwhile, to sterilise two 500ml preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover. Reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel.

Step 3

Carefully divide the hot chutney between the warm sterilised jars and seal. Turn the jars upside-down for 2 mins. Turn upright and set aside to cool. Store in a cool, draught-free place for up to 1 month.