Heat the sugar in a frying pan until the sugar melts and caramelises.
Add the white wine vinegar
shallot
garlic
ginger
chilli
sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour
or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
