tomato chutney

600g tomatoes, quartered (you can blanch* and remove skins if preferred)
1 dessertspoon tomato puree
150ml white wine vinegar
1 shallot, peeled, finely chopped
1 garlic clove, peeled, finely chopped
2cm/¾in piece fresh root ginger, peeled, finely grated
1 red chilli, finely chopped or 1 tsp paprika
125g sultanas
100g light brown sugar

• To blanch, steam over boiling water for about 5 minutes.  When the skins split, you can lift them out and remove the slins easily with a knife and fork.
  Put all ingredients into a lidded pan, adding the sugar last and stirring until it dissolves in the juices, and bring the mixture to the boil. 
  Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
• Spoon the chutney into sterilised jars.