This one is for autumn, when there is not longer enough sun to ripen the last of the tomato crop on the vine.
Put all ingredients into a large non-reactive saucepan, note it does cook down so it can just fit into pan.
Bring slowly to a boil.
Stir until the sugar has dissolved. Keep at a light boil, uncovered, over medium heat until the chutney thickens, which could take a little over an hour.
Stir reguarly to prevent sticking.
When the chutney is soft and thick, but not catching on the bottom of the pan, ladle into warmed, sterilized jars, allow to cool, then seal.
Store in cool dry place for at least one month (or up to 12 months) before eating. Refrigerate after opening.
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