To peel tomatoes, bring a large pot of water to a boil. Cut a shallow X into the bottom of each tomato, then place in the boil water for 20-60 seconds, or until the skin starts to peel up at the cut. Remove one and pull the peel up from the cut, if it comes of easily they are ready. Place in cold water until able to handle them.
Once peeled, remove core and chop or crush with hands – depending on consistency of chutney you want.
Combine all ingredients into a saucepan and simmer for 1 hour, until mixture is dark and jammy in consistency.
Notes
Will keep for about a month in the fridge, or process in canning jars for longer storage (and gift giving!).