Onion and Tomato Chutney

For the tomatoes, bring water to a boil. Score an X in each tomato, plunge into the boiling water, shock in cold water and peel. Cut tomatoes into dice and place in a large saucepan.

Peel the onions and cut into eighths. Peel garlic cloves and slice thinly. Add onions and garlic to the tomatoes. Stir in raisins, salt and ginger (to taste). Crush the peppercorns and allspice berries together in a mortar and stir in with sugar and vinegar.

Slowly bring the mixture to a boil, then simmer over medium heat until the mixture is thick, about 40 minutes. Skim off foam while simmering. 

Meanwhile, rinse jars in hot water and drain.

Stir chutney frequently during cooking to prevent sticking.