We have combined some of our favourite festive flavours in to this lower sugar Christmas Chutney, along with some hidden vegetables so you can feel a little bit better about eating it alongside that cheeseboard this Christmas.
Cuisine: British, Christmas
Keyword: christmas sauce, healthy chutney
1Red pepper diced
1pinchSea salt and black pepper
0.5tspeach of cayenne pepper, ground ginger, cinnamon and nutmeg
Put the tomatoes, red pepper, aubergine, onion and garlic in a pan and smash the tomatoes with a back of a spoon. Bring to the boil and simmer for 45 minutes. Add a little bit of water every 10 minutes if it gets too dry.
Add the rest of the ingredients to the pan, stir well and bring to the boil again and simmer for a further 20 minutes.
Leave to cool and pour in to a jar to store.
The cayenne pepper is added for taste, so adjust it depending on how spicy you like things.
This chutney will keep in the fridge for 5 days. But leftovers are great in sandwiches and burgers.
You can swap the tinned tomatoes for fresh tomatoes, just add a bit more liquid.