1.8 kg tomatoes
450 g onions; peeled and roughly chopped
300 ml malt vinegar
1 teaspoon ground mixed spice
1 teaspoon paprika
pinch cayenne pepper
350 g soft brown sugar
Yield: 1.4 kg
Place half the tomatoes in a large bowl, cover with boiling water and leave for 10-15 seconds. Pour off the hot water and replace with cold. Drain, then remove the skins and repeat with the remaining tomatoes.
Chop all the tomatoes roughly and put them in a large saucepan or preserving pan with the onions, vinegar, spices and cayenne pepper. Simmer over a low heat for 5 minutes until the vegetables are cooked and the flavours have started to blend.
Increase the heat and boil to evaporate some of the liquid, stirring occasionally, until the mixture is a thick, pouring consistency. Add the sugar and stir to dissolve, then bring to the boil and boil, stirring frequently, for 20-30 minutes or until the chutney is thick, with no excess liquid.
Cool slightly, then pour into clean, warmed jars. Pot and cover.