Ingredients:

1 1/2 kg red tomatoes, diced
1 1/2 kg brown onions, diced
500 gr seedless sultanas
600 ml white vinegar
700 gr bown sugar
2 tsp mustard seed
1 tsp all spice
1 tsp cardamum*
2 tsp salt

Instructions:

Place all ingredients, finely chopped into a large pan and bring to a boil.

Reduce heat and simmer gently uncovered for about 3 hours.

Or until mixture is a thick consistency with no excess liquid remaining.

Heat jars without lids in a low oven (150°) for about 15-20 minutes before filling.

Spoon chutney into prepared jars and seal immediately with a vinegar proof lid.