1. Blanch the tomatoes for 30 seconds in fast boiling water.
2. Put into cold water, then skin.
3. Cut up the tomatoes and remove the hard cores.
4. Put into a saucepan with a very little water, bring gently to the boil, then reduce the heat and simmer until thick.
5. Add all the other ingredients, stirring in well.
6. Continue cooking until the whole mixture is thick.
7. Put a spoonful on a cold plate to test its consistency.
8. When ready, pour into hot jars or bottles, and cover at once, a circle of clean greaseproof paper, cut to fit the surface of the chutney and covered with 2 cm of melted paraffin wax. A jam cover should be tied over to keep the wax clean.
Note The final colour of this chutney depends largely on the redness of the tomatoes and the use of white sugar and vinegar. To give it a good texture, it should be processed without a pause once the tomatoes are blanched.
To sterilise bottles see Sterilising Bottles