Tomato chutney

1./ Slice the tomatoes into quarters, remove seeds and flesh, cut each quarter into 3 more parts.
2./ Wash the onions, finely cut, let it sear on moderate flame in a deep cooking pot for 30 minutes, stir regularly. The process is the same as with onion chutney, keep close watch on the pot and keep stirring.
3./ Meanwhile, wash the garlic, cut into thin slices and as the searing nears its end, add it in the pot, for about 5 minutes
4./ Add the prepared tomatoes and boil for another 30 minutes as you stir the pot. The bottom can get burnt a bit, but that's fine, just keep stirring and lower the heat if necessary.
5./ Time to add the vinegar and wine.
6./ Right after that add in the fresh finely cut herbs - Helichrysum (everlasting flower) and thyme. I have no experience with dried herbs so I cannot advise on the right amounts for those. Add salt and pepper. Cook for another 60 minutes and stir!
7./ Then I add tandori masala spice and honey, and again cook for 90 more minutes as I keep an eye out on the pot and stir. Keep cooking until it gets thick.

Finally, you can add chilli pepper if you fancy, I opted not to, otherwise everything would be spicy at my home. For some reason I have copious amounts of chilli sauce "fuocco" and "raw chilli paste", so in case of severe insufficiency of spicy hot food in my blood I can easily rectify it with these. You can also use less honey, start with half the jar and take it from there. We like tomato chutney like the recipe says, very sweet.