12 large tomatoes
2 onions
1/2 cup chopped celery
4 coloured red, orange or yellow capsicum
4 cloves chopped garlic
1/2 teaspoon whole cloves
1/2 teaspoon celery seeds
2 teaspoons salt
3 teaspoons prepared chopped chilli's
1/2 cup white vinegar
1 tablespoon cornflour
1/2 cup water
2 cups Chelsea White Sugar

Peel tomatoes, chop roughly and put into a large saucepan. Chop onions, capsicum, celery, garlic, add to chopped tomatoes.
Bring to the boil, add celery seeds, chilli, salt, Chelsea White Sugar, vinegar & whole cloves. Reduce chutney down until all vegetables are soft. Make a paste from the cornflour & water. Add to the chutney mixture over a low heat. This will thicken the mixture together. Place into sterilised jars whilst still hot.