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" Preparation: 30 minutes\u00A0\u00A0 Cooking: 1 hour\u00A0 Serves:\u00A0 Makes about 3.4kg Ingredients  500g onions, chopped 1.5kg tomatoes 400g granulated sugar 250ml cider vinegar 50g fresh ginger sliced \u00BD cinnamon stick 1-2 tsp chilli flakes \u00BD tsp salt  Method 1.\u00A0Put all of the ingredients into a preserving pan or large saucepan. Heat gently until the sugar is dissolved. 2.\u00A0Bring to the boil, then lower the heat to a simmer and cook for 45-60 minutes until thickened. To tell if the chutney is ready, draw a wooden spoon across the base of the pan \u2013 it should leave a definite channel for 1-2 seconds. 3.\u00A0While the chutney is still hot, decant into hot, sterilised jars and seal. Label when cold. Leave to mature in a cool, dark place for a month before eating. It keeps for up to a year unopened. Refrigerate after opening and use within four weeks. &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;span id=&amp;quot;selection-marker-1&amp;quot; class=&amp;quot;redactor-selection-marker&amp;quot; data-verified=&amp;quot;redactor&amp;quot;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/span&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.co.uk/create/food-and-drink/how-to/a632/spiced-tomato-ginger-chilli-chutney/>