Smoky Tomato Chutney recipe | Delia Smith

Ingredients

• 4 oz (110 g) sun-blush (or mi-cuit) tomatoes
• ½ pint (275 ml) good-quality red wine vinegar
• 1 heaped teaspoon salt
• 2 lb 8 oz (1.15 kg) red, ripe tomatoes
• 1 tablespoon hot pimentón
• 1 tablespoon sweet, mild pimentón
• 1 dessertspoon coriander seeds
• 1 dessertspoon mustard seeds
• 2 fat cloves garlic, peeled
• 2 large onions, peeled and quartered
• 4 oz (110 g) light muscovado sugar