Makes 4 lb (1.8kg)
8 oz (225g) onions
6 lb (2.7kg) ripe tomatoes
1/2 pint (300ml) distilled white vinegar
3 level teaspoons salt
pinch of mixed spice
pinch of cayenne pepper
2 level teaspoons paprika
12 oz (350g) granulated sugar
Peel and finely chop the onions. Put onions into a saucepan and pour over cold water to cover. Bring to the boil, then lower the heat and simmer for 5 minutes until tender. Meanwhile, scald tomatoes and peel the skins. Chop tomato flesh and put into a large saucepan. Drain the onions and add to the tomatoes. Simmer for 10 minutes until liquid has reduced and mixture is thick. (Ripe tomatoes have a high percentage of water and must be well reduced, otherwise there is a danger that the added vinegar, which is the preservative, will be diluted and the finished chutney will not keep.) Add half the vinegar, the salt and the spices and simmer for 30 minutes until thick.
Dissolve the sugar in the remaining vinegar and add to the mixture. Simmer gently for a further 1-2 hours until quite thick. Pour into warmed jars and cover.