Roasted Red Pepper and Tomato Chutney

• 1 large red onion, roughly chopped
• 4 cloves of garlic, roughly chopped
• 2 red peppers, roughly chopped
• 500g of fresh cherry tomatoes
• 1 tsp cumin seeds
• 2 tbs oil
• 1 tbsp of vinegar
• 1 tsp salt
• 1 green chilli

Method

1. Place the onions, garlic, peppers, and tomatoes into a roasting tin.
2. Add the oil, vinegar, salt, chilli, cumin and toss well.
3. Roast at 180ºC for about an hour, or until the peppers are soft, the tomatoes have burst, the onions should be soft and starting to caramelising.
4. Transfer everything into a blender blend.
5. Push this through a sieve, store in a jar. It should keep for two weeks in the fridge.