Spicy tomato and red pepper chutney

A taste of Spain in a jar! This is one of my own chutneys - the chilli pepper gives it a slight kick but it's the flavours of the red peppers and the paprika that shine through.

2 onions, finely chopped

3 garlic cloves, grated

2 red peppers, seeded and finely chopped

1 red chilli, seeded and finely chopped

(or 1 tsp dried chilli)

1 kg ripe tomatoes, quartered

450ml white wine vinegar

350g soft light brown sugar

100g raisins (optional)

1 tsp mustard seeds

2 tsp smoked paprika

¼ tsp ground cloves

1 cinnamon stick

First of all wash and sterilise your jars - if you're not sure how to do this, learn how on 'all you need to know about making chutney'.

Put all the ingredients into a large pan and bring to the boil. Turn down the heat and simmer for about 1-1½ hours until thick, stirring towards the end of the time to make sure it doesn’t catch on the bottom of the pan. Once it’s ready, remove the cinnamon stick and allow to cool slightly before spooning into your sterilised jars and putting the lids on.

This makes 2 large or 5 small jars