3 cloves garlic
2tsp cayenne pepper
2tsp crushed mustard seed
3/4 pint wine vinegar
Peel tomatoes. chop into rough pieces and put into preserving pan with the chopped onions, garlic and a little vinegar. cook slowly until the tomatoes have turned to pulp and the onions are soft, but still retain some texture.
Then add all the other ingredients and continue to cook until the chutney is thick and well blended. This chutney benefits from a long slow cooking.
Pot into sterilised heated bottles. Can eat straight away, but keeps for months.
Recipe modified from: Jams, Pickles & Chutneys. David and Rose Mabey 1975. I bought this book very cheaply in a local library sale. It's the only recipe I've (or to be more exact, my husband) has made from the book. I often find with cookery books that I only do a few recipes. Often nowadays I do an internet search for a recipe.