For the curry chutney, wash beef tomatoes, remove stalks, peel onions and cut both into pieces. Steam the vegetables with sugar, salt, curry, ginger, cayenne pepper, pepper and wine vinegar for about 45 minutes, then pass through a sieve.
Let the mixture boil down again until it thickens and season to taste with the spices. Stir in the preserving liquid.
Fill the chutney into 4 Rex jars and seal when cool.
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