Snap here Mummza, its been a rubbish year for growing. The slug invasion has been the worst ever. But the blackberries are the best ever and courgettes have done well.
Nope I may not bother with the toms next year.

It's the best sound in the world

Sure Britfinn,
900grms tomatoes [ made up with 3 or 4  red ones]
350gs cooking onions
90gs raisins
250gs light brown sugar
1 or 2 chilli  to your taste
2tsp yellow mustard seeds
300mls vinegar
1 tsp salt
Chop toms and onions small, chilli I slice in rings, seeds and all.
The red toms I skin first ,  leave seeds in, Green ones I dont skin.
Put all in your widest shallowest pan and bring to boil, after half an hour add the red tomatoes, continue to cook till you can draw a wooden spoon on the bottom and leave a gap for a few seconds. Moses parting the sea style.
Takes roughly 40 -50 minutes.
Stir now and then.
Pot in usual manner in sterile jars,fill right to the top, shove a spoon handle in to disperse any air bubbles you may have.Leave for at least 6 weeks for vinegar to mellow.
I use white wine vinegar but cider, white or any would do.
If you have masses of toms to use up then times by 1 and half but I find any more and its takes too long to evaporate and results are over cooked and too sludgy. Better to do more small batches for a  better chutney. You could have more pans going at the same time.
The above amounts yield 4/5 medium jars.
Hope you like this as much as we do. Its worth growing your own just to make this recipe.