Put 400 g Plum tomatoes, 1 Red bell pepper, 1 Aubergine (eggplant), 1 Onion and 4 Garlic cloves into a pan.
Smash the tomatoes with a back of a spoon. Bring to the boil and simmer for 20 minutes. Add a little bit of water every 10 minutes if it gets too dry.
Add 20 Fresh cranberries, 120 ml Malt vinegar, 3 tablespoon Honey, 1 pinch Sea salt, 1 teaspoon Paprika, 1 teaspoon Ground coriander, 0.5 teaspoon cayenne pepper, 0.5 teaspoon Ground ginger, 0.5 teaspoon Cinnamon and 0.5 teaspoon Ground nutmeg to the pan, stir well and bring to the boil again.
Simmer for a further 10 minutes.
Leave to cool and pour into a jar to store.
Notes
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.
Make this a vegan chutney by swapping the honey for maple syrup.
This also makes a really nice homemade Christmas gift. Add it to sterilised jars and then put a nice square of cloth on top of the jar lid and wrap string around it. You could add it to a little homemade food hamper.