Ripe Tomato Chutney

• 6 lb (2 kg 700 g) ripe tomatoes
• ½

Dip the tomatoes, a few at a time, into a saucepan of boiling water. Leave for ½–1 minute, then lift out with a perforated spoon and place in a bowl of cold water. Peel away the skins, cut up the tomato flesh and place in a preserving pan – do not use a brass, copper or iron pan. Chop the onions, place in a small saucepan and just cover with cold water. Bring to the boil, simmer for 5 minutes,