Christmas Chutney

You will need:

• One tablespoon of vegetable oil
• Two medium sized red onions, diced
• Two garlic cloves, finely chopped
• Two tablespoons of freshly grated ginger
• 200g raisins
• 150g Demerara sugar
• 150g white wine vinegar
• Tablespoon of chilli flakes
• Five to Six large tomatoes, chopped

Heat the oil in a large saucepan and fry the onion over a low heat for about 10 minutes until soft. Add garlic, ginger and cook for a further two to three minutes.
Add in the raisins, The fruit will begin to swell.
Add sugar, vinegar and the spices, season with freshly cracked black pepper, bring to a gentle simmer over a low to medium heat for 30 minutes Keep an eye! Be careful near the end of cooking it doesn't catch , as this is when the chutney is most likely to stick.
The liquid will have reduced down and the fruit looking plump.
Add to sterilized jars and top with a greaseproof circle to cover the tops.
This should last to up to a month in the fridge , Enjoy.