Jamie Oliver's Spiced Cherry Tomato Chutney

Spiced Cherry Tomato Chutney

1 onion, finely chopped
2 cloves garlic, chopped
2 to 4 small red chilies, crumbled
Large pinch coriander seeds, pounded
2 cloves garlic pounded
1/2 teaspoon nutmeg, pounded Small
pinch cumin, pounded
Olive oil
4 anchovy fillets
3 ounces ripe red cherry tomatoes, washed, whole
1 pound 4 ounces brown sugar
8 good lugs vinegar (preferably red wine)
Salt and freshly ground black pepper

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. 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. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months. Prep Time: 10 minutes Cook Time: 55 minutes

The "Spiced Cherry Tomato Chutney" is nice, but I have to be a spoilsport to say that it is an old Open Kettle style recipe, not a "canning" recipe, that is not safe to store at room temperature and should stay in the refrigerator at ALL times.

I should also comment that whole cherry tomatoes in a sealed jar are also known to be an issue and cannot even be safely canned whole. They need to be at minimum cut in half.