Tomato chutney

Ingredients

• 1 1/2 kg Tomatoes, peeled, chopped
• 500 g Red onion, peeled, chopped
• 150 g Cane sugar
• 75 ml Red wine vinegar
• 1/4 tsp Salt

Method

1. Put everything into a non-stick saucepan.
2. Bring to a boil over high heat, reduce heat, then boil gently, uncovered, for 50 minutes, until tomato is tender and mixture is thickened, stirring occasionally.
3. Put them into the cold clean bottles when the chutney is still warm. Make the bottles full to avoid most of the air from staying. Close it and cover them with a blanket. Let them cool down slowly.