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   PRESERVES
Tomato and Onion Chutney
Makes about 1.4 kg (3 lb).

INGREDIENTS: Tomatoes - 1.8 kg (4 lb), Onions - 450 g (1 lb), peeled and roughly chopped, Malt vinegar - 300 ml (1/2 pint), Mixed spice - 1 tsp, Paprika - 1 tsp, Cayenne pepper - pinch, Soft brown sugar - 350 g (12 oz).

COOKING: 1. 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.
2. 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.
3. Increase the heat and boil to evaporate some of the liquid, stirring occasionally, until the mixture is a thick, pouring consistency.
4. 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.
5. Cool slightly, then pour into clean, warmed jars. Pot and cover.