Instructions: Cut tomatoes into 1/4s.
Dice onions and capsicum.

Heat oil in a pot and saute onions, capsicum, garlic, chilli and tomatoes gently for 5 minutes until soft.

Add remaining ingredients to pot, bring to the boil, stirring, reduce heat and simmer 50 minutes until mixture is thick. Stir occasionally.

Puree in a food processor or vitamiser until smooth and return to a clean pot. Bring back to the boil and cook 5 more minutes. Stir frequently.

Add more sugar or vinegar depending on your taste.

Ladle into hot jars or bottles and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.