Tomato Chutney

• Ingredients

• 5 lb (2.3Kg) ripe tomatoes (firm but not soft)
• ½ oz (15g) whole allspice
• 1 tbsp salt
• 1 pint (600ml) vinegar
• 8 oz (225g) shallots, diced
• 1 oz (25g) mustard seed
• 8 oz (225g) sugar
• ½ tsp pepper

• Method

• Wipe the tomatoes and place on a baking tin in a moderate oven (gas mark 4) for about 10 minutes, or until the tomato skins split.
• Remove the tin from the oven and strip the skins from the tomatoes, chop and place them in a pan with the diced shallots.
• Tie the mustard seed and allspice in a piece of muslin and place it in the pan with the tomatoes and shallots.
• Heat together until simmering, simmer gently for 30 minutes.
  Add the sugar, seasonings and vinegar.
• Stir until the sugar has dissolved, then continue cooking gently until the chutney becomes thick.
• Remove the bag of spices and pour the chutney into jars.