Capsicum Jutney - Makes 1 1/2 cups

Lets first start with the word 'Jutney'. I'm not sure this word actually exists, but in my world a 'Jutney' is a cross between a jam and a chutney.
This capsicum Jutney is super tasty and perfect for curries, spread on cheese and crackers or mixed into some Greek yoghurt for a dip. This recipe is great for using up leftover capsicums and tomatoes in the fridge.

Ingredients:

2 Capsicums, finely chopped 
3 Tomatoes
3 cloves garlic, minced 
1 Small Onion, finely chopped 
1/2 cup Red Wine Vinegar
1/2 cup Apple Cider Vinegar
1/2 cup White sugar
1/2 cup Brown sugar
2 teaspoons Lemon juice
Salt & Pepper

Method:

Cut the tomatoes in half and grate them on the rough side of a grater to remove the skins.
Place all items into a large, deep saucepan (Or thermocook) and bring to a boil. Reduce to a simmer and cook until thick and syrupy (about 40 minutes).

Note: You can blitz the mixture if you don't like it super chunky, like i have in the picture below.