Tomato, Chilli and Red Onion Chutney

Place the onion, tomatoes, garlic, chilli, ginger, cumin and coriander in a pan
Add the white wine vinegar and sugar
Cook on a low heat stirring until the sugar has dissolved

Bring to the boil then reduce the heat until it is simmering gently
Cook until the mixture reduces to a jammy consistency
Stir in the soy sauce and cook for a further couple of minutes

Spoon into a sterilised jar and seal
This will keep in the cupboard for months and up to 1 month in the fridge once opened