Oven cooked Chutney

I make chutney towards the end of summer when there is a glut of vegetables and fruit around, but for chutney in a hurry, this method is ideal and you can make a small amount which will keep in the fridge for 2 or 3 weeks.

For this recipe you will need,
250g of cherry tomatoes
100g of golden sultanas
6 Spring onions
1 green or red pepper
4 cloves of garlic
100ml of wine vinegar
100g of sugar
1 teaspoon of salt
1 teaspoon of cayene pepper, less if you wish
1 teaspoon of pepper
1 tablespoon of olive oil.

Place all the vegetables and sultanas in a food processor and pulse until you have a roughly chopped mix, stop before the veg all become too small to recognise. Place in a shallow oven proof dish along with the seasoning, vinegar and sugar. Place in a moderate 180C oven and cook for 45 minutes to an hour. Take the dish out of the oven and stir the mix every 15 minutes and every five minutes at the point where most of the liquid has cooked off. You should end up with a loose jammy texture. Remove from the oven and stir in the olive oil and an equal amount of freshly boiled water. Place in a lidded container and keep int he fridge.
Notes:
This chutney can be made with fresh fruit such as plums or peaches instead of tomatoes and you can substitute dried apricots or figs for the sultanas. Experiment, you are almost certainly going to invent something wonderful.
The texture of this chutney has a slightly stiffer, less loose texture than traditional chutney with a very pleasant bite.