- 12 large tomato plants (beefsteak variety) or 1.7 kg smaller sized peeled (pour boiling water within the tomato plants inside a bowl and also the skins appear easily)
- 4 large onions
- 15 grams salt
- 500 grams brown sugar
- malt vinegar to pay for
- 3 fresh chillis finely chopped
- 1 tablespoon mustard
- 1 tablespoon curry powder (Jonathon Spices Indian spice mix is excellent)
- two tablespoons flour
Chop onions and tomato plants into pieces and sprinkle with salt. Leave engrossed in a tea towel overnight.
Following day pour from the excess liquid (it will likely be the watery stuff).
Place the tomato plants, onions, chillis and sugar to your pan.
Add enough vinegar to simply cover the vegetables.
Provide the boil and simmer for 1 1 / 2 hrs.
Mix flour, curry powder and mustard to some smooth paste with a couple extra vinegar (make certain it features a runny consistency).
Increase the mixture and boil again for five more minutes.
Put in sterilised jars and seal.
Improves following a couple of days.