Place the tomatoes and onions in a large, deep pot and bring to a boil over high heat. (Do not add water.)

Lower the heat and simmer the vegetables for about 30 minutes or until they are soft.

Strain the vegetables through a sieve or strainer extracting as much liquid as possible, and reserve the juices.

Wash the pot and pour in the reserved juices.

Stir in the vinegar, brown sugar, white sugar, celery salt, ginger, nutmeg and allspice.

Place the cinnamon stick, mustard seed, hot peppers, black peppercorns and whole cloves in a small piece of cheesecloth (tie it closed with kitchen string) or in a small muslin cooking bag.

Place the bag of spices in the pot. Bring the mixture to a boil over high heat.

Lower the heat to a simmer and cook the mixture for about 2 hours, stirring occasionally, or until the mixture is thick.

Discard the spice bag.

Pour into jars prepared for bottling (follow manufacturer’s instructions) or spoon into plastic containers and keep, covered, in the refrigerator.