Makes about 7-8 x 500g jars

1.5kg red tomatoes
500g rhubarb
3 or 4 red peppers - weighing about 400g
1 kilo onions
4 fresh red chillies, or many more, according to taste and variety
375g pitted dates
75g salt
2 tbsp cayenne pepper
A minimum of 2 whole dried chillies
1kg/6⅔ cups light muscovado sugar
1½ x 568ml bottles/4½ cups distilled malt vinegar

1 Prepare the fruits and onions, then roughly chop or slice them. Finely chop the dates which will giove you about 3 cups.
2 Place all the ingredients in a large preserving pan and heat until the sugar has dissolved, stirring occasionally. Cook for about 1 hour, until reduced to a thick pulp.
3 Remove the dried chillies then pour into warm jars. Seal and label.