This is much better, to my mind, than green tomato chutney. It can be used in the same ways other chutneys and also in the place of tomato ketchup.

It can, in extremis, be made with cans of chopped tomatoes.

I keep it in instant coffee jars because they have plastic screw top lids. (The vinegar will soon corrode metal.)

  Ingredients for 2 - 3 jars:

    900 g (4 lb) red tomatoes
    25 g (1 oz) mustard seed
    15 g (½ oz) whole allspice
    15 g (½ oz) coriander seed
    5 ml (1 teaspoon) cayenne pepper
    225 g (½ lb) sugar
    25 g (1 oz) salt
    450 ml (½ pint) wine vinegar

Pour boiling water over the tomatoes, and skin and slice them. Put them in a large pan..

Pound or crush the spices and add them along with the cayenne pepper.

Simmer it for about 45 minutes until reduced a good deal.

Add the sugar, salt and vinegar. Continue simmering until it is thick and there is very little free liquid.

Pour into hot jars, cover with grease-proof paper and lids when cool.

Store in a cool, dark place for at least 6 weeks before using.