Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat 1 tbsp oil in a large pan and cook the shallots and red chillies for 5 minutes until softened.
Stir in the remaining ingredients except the orange zest and juice and slowly bring to the boil.
Once boiling, turn down so that the pan is simmering and bubble for about an hour until the mixture has thickened.
Stir in the orange juice and zest and, while still warm, spoon into sterilised jars. Leave for at least a week before eating. Once opened, keep chilled and eat within a month.