- 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!