Stone fruit, tomato and chilli chutney

Bottle up summer fruit for winter.

It's never to early to start preparing for the winter with some cooking.

Ingredients:

• 1 Tbsp (15ml) olive oil
• 2 Onions
• 1 Garlic cloves
• 3 Serrano Chillies
• 3 Rosemary sprigs
• 1kg (about 8) Stone fruit (such as peaches, nectarines and plums)
• 1kg Mini Italian tomatoes
• 1 1/4 cups (310ml) Brown sugar
• 1/4 cup (60ml) water
• 1/4 cup White balsamic vinegar
• Salt

Method:

• Heat 1 Tbsp olive oil in a pot and sauté 2 chopped onions.
• Add 1 chopped garlic cloves, 3 chopped Serrano chillies and 3 rosemary sprigs and fry for a minute.
• Add 1kg stone fruit, cut into chunks, 1kg halved mini Italian tomatoes, 1 1/4 cups brown sugar, 1/4 cup each water and white balsamic vinegar, and a pinch of salt. 
• Simmer for 50-60 minutes, until you have a thick sauce.
• Cool and place in a sterilised jar. refrigerate. 
• Serve with cheese or as a condiment. Makes  4 cups.

Credit goes to Fresh Living Magazine https://issuu.com/picknpay/docs/fresh_living_october_2016 - October 2016.