In a large mixing bowl, add the chopped tomatoes, chopped onions and salt and stir together. Cover and set aside for 12 hours, overnight if possible in the fridge.

Drain liquid from tomato & onion & put in the slow cooker along with all the other ingredients & stir together. Cook in the slow cooker on high for 7-8 hours. If mix seems too runny after about 5-6 hours take the lid off for a few hours during cooking. If it still does not reduce enough make a paste mix of corn flour & vinegar & stir through & leave the lid off. I do stir it throughout the cooking from time to time.

Add to sterilised jars and seal Enjoy!

NOTE: If mix doesn't thicken enough you can drain it through a sieve & then place in the jars. The sauce is lovely poured over stir fry veggies or to flavour other dishes.

This is a lovely chutney with a bit of a bite to it. Great for crackers