To make 1 to 4 jars
500g red onions, finely sliced
1kg fresh tomatoes, chopped
4 garlic cloves, finely sliced
8-12 fresh red chilli's, roughly chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
1/2 tablespoon paprika
a thumb-size piece of ginger, peeled and chopped
Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
Simmer for 1 hour.
Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
Place into sterilized jars and place in the fridge for the night.
Will keep for up to 6 weeks.