• In a non-reactive saucepan, combine the sugar, salt, mustard seeds, and pepper.
  • Stir in both vinegar's and bring to the boil.
  • Add the tomatoes and scallions.
  • Simmer gently, uncovered for about an hour or until the mixture has thickened to a liquid jam consistency.
  • Cool and put into sterilized jars.
  • Should last for a couple of weeks in the fridge.
  • Perfect with cold meats, cheese, salads and in sandwiches!