Spiced Cherry Tomato Chutney

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From jamie oliver's the naked chef 2.

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Steps

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Slowly fry the onions , garlic and spices in a little olive oil soft and translucent.

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Add the anchovies and cherry tomatoes shake around and add the sugar , vinegar and salt and pepper at this point.

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Bring to the boil , stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small , sterilized airtight jars , rather than a large one , and seal.

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If unopened , the chutney will improve in flavor and last up to a year in your cupboard.

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Once opened , keep in your refrigerator for 1 to 2 months.

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Ingredients

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onion, garlic cloves, red chilies, coriander seed, cloves, nutmeg, cumin, olive oil, anchovy fillets, cherry tomatoes, brown sugar, red wine vinegar, salt & freshly ground black pepper