Syd's tomato chutney

Heat vinegar in a heavy bottom pan; add tomatoes, fennel and fenugreek. Stir in remaining ingredients. Bring to the boil over high heat and allow to thicken, stirring to make sure it does not scorch. This could take up to an hour depending on the pectin content of the fruit (more ripe=less pectin=more cooking time - using less ripe fruit can reduce cooking time).