• 5 kgs ripe tomatoes peeled and seeded (drained the night before)
• 7 diced onions
• 4 cups sugar (maybe ½ -cup less)
• 4 bay leaves
• 4 cups white wine vinegar
• 1 large piece of peeled ginger finely chopped
• 4 garlic cloves finely diced
• 2 star anise
• 1 tbsp black mustard seeds
• 5 red bird’s eye chillies, seeds removed and finely chopped

Put all ingredients in a large heavy saucepan and bring to the boil and simmer until the chutney is thick, stirring occasionally to prevent it sticking and burning on the bottom of the pan. Pour into clean jars whilst the mixture is still simmering then quickly screw on the lid. You know the chutney is properly sealed when you hear the lids ‘popping’. These jars don’t need to be refrigerated.