1)
Peel and chop the tomatoes and put in a pan with the peeled, minced onions. Simmer until reduced to a thick pulp.
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2)
Pour in half the vinegar, add the salt and the spices and continue cooking until thick. The longer and slower the cooking, the better the flavour.
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3)
Dissolve the sugar in remaining vinegar, stir until dissolved add to pan, cook till excess vinegar has evaporated.
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4)
Meanwhile, prepare the jars by thoroughly washing and draining them. Place them on the shelves in the oven. Turn the oven to lowest setting and leave jars until the chutney is ready.
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5)
Cook until the chutney has attained the required consistency, then put into jars and cover.
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