Categories: Jams and Preserves

Ingredients

• 1.5 Kg firm, ripe tomatoes
• 450 gr brown onions, peeled
• 1 T salt
• 5 dried chillies (in muslin bag for easy removal)
• malt vinegar
• 450 gr white sugar
• 1 T curry powder
• 1/2 t mustard powder
• 4 heaped T cornflour

Directions

1. Cut onion in half, slice and put into glass bowl.

2. Cut tomatoes roughly, put into separate glass bowl.

3. Sprinkle half of the salt onto each of the two bowls.

4. Let stand overnight, then drain juice from each.

5. Put tomatoes and onions into large saucepan, almost cover with vinegar.

6. Add chillies and sugar, bring to boil and simmer for 15 mins.

7. Make paste with the curry powder, mustard and cornflour and a little extra vinegar.

8. Stir into simmering mixture to thicken, and cook additional 5 minutes.

9. Note: If tomatoes are extra juicy, additional cornflour may be needed – just mix with little extra vinegar and cook as before.

10. Remove chillies, spoon into sterilised jars and seal while hot.

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