This is a reader's recipe on the Delia Smith website - seems to be extremely popular though I haven't tried it myself:
Tomato Relish Ingredients:
1 kg Tomatoes, 350 ml Red wine vinegar, 350 grms sugar, 1 Whole head of garlic, 1/2 Tsp Cayenne pepper Some grated ginger , or 1 Tsp ground ginger.1Tsp salt. 2 Tbs raisins
Skin the tomatoes, put in the pan with the sugar , and about 300mls of the vinegar. Peel the garlic, put in blender with cayenne, ginger, salt and remaining vinegar. Reduce to a puree, then add to the pan. The chutney will take about 1 hour to cook, sometimes a little more. You will know it is done when it looks dark and shiny. Another way to know it is cooked is to draw a line down the centre of the pan and if it does not fill up with vinegar then it is ready.If you use raisins add just before the chutney is cooked.
BTW you need to seal chutney carefully or it will shrink up alarmingly. Don't use cellophane (as in jam) but proper jar tops. Apparently you can eat this chutney immediately - most are better when kept a month or two.