Ripe Tomato Chutney

12 lb tomatoes
1 lb onions
1½ lb sugar
1½ oz salt
2 level teaspoons paprika pepper
Pinch of cayenne pepper
1 pint spiced vinegar

Blanch tomatoes for one minute in boiling water, remove stems and cores and skin, cut up and simmer with the chopped skinned onions until a thick pulp.

Prepare spiced vinegar consisting of one pint of vinegar, ¼ oz peppercorns, ¼ oz allspice, ¼ oz cinnamon and a few cloves.

Simmer for about five minutes in covered saucepan.

Strain and add all other ingredients.

Cook until of a thick consistency.

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