Ingredients
- 800g fresh or tinned tomatoes
- 2 medium brown onions
- 2 cloves garlic
- 1 cup raw sugar
- 1/2 cup cider vinegar
- 2 tsp salt
- 2 tsp curry powder
- 2 tsp mustard powder
- 1 1/2 Tbsp cornflour
- 1-2 Tbsp extra cider vinegar
Instructions
- Cut a small cross on the top of each tomato, place in large bowl and cover with boiling water. Leave for a minute. Drain and rinse with cold water, peel off skins
- Drain off juice from tinned tomatoes and set aside
- Roughly chop the tomatoes; finely chop the onions and garlic
- Place the tomatoes, onions, garlic, raw sugar, vinegar and salt in a large saucepan and bring to the boil
- Reduce to a medium heat and gently cook for 15-20 minutes
- Mix the curry powder, mustard powder and cornflour with the extra vinegar to a form a smooth paste. Stir into the tomatoes and cook until thickened
- Spoon into a large, warm, sterilised jar and seal. Refrigerate once opened