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Recipe From
Jamie Magazine
By Christina Mackenzie
Tap For Ingredients
Method
Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.
Put everything in a pan, season to taste and stir well to combine. Simmer for 30 to 40 minutes or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Perfect on toast with a chunk of cheddar.