Tomato and Roasted Red Pepper Chutney

Ingredients:
1 medium sized onion - finely sliced
1 tsp sunflower oil
1 1/2 lb tomatoes - skinned, cored and broken into pieces
1 tsp smoked paprika
1 tsp minced ginger paste
1 red chilli - deseeded and finely chopped
7 oz light muscovado sugar
3 large red peppers - roasted and chopped
100 ml red wine vinegar

Method:
Soften the onions in the sunflower oil - do not let them brown (add a small amount of hot water if needed so that they do not stick or brown)
Add in the chilli, tomatoes, paprika and ginger and bring up to the boil
Stir in the roasted red pepper and sugar
When the sugar has completed dissolved add in the red wine vinegar
Bring back up to the boil and then simmer gently, stirring occasionally, until the mixture has reduced and thicken.  Mine took about 1 1/2 hours. 
Spoon into sterilised jars and seal whilst still hot. 
The chutney will be best if left for at least a couple of weeks to mellow. 

This recipe made three small jars. 

I skinned the tomatoes by scoring the skins with a knife and placing in boiling water for a minute.  After a minute I removed them, left to cool slightly and then the skins peeled off easily.  They could then be chopped with a knife, but I just tore them into pieces with my fingers.  

As I did not have any fresh red peppers to roast I used 3 large peppers from a jar which were already roasted and skinned.