500g Ripe Tomatoes
1 cup Sugar
1 cup Apple Cider Vinegar
1 Tbsp Salt
1 Tbsp Mustard powder
1 Tbsp Curry Powder
1 Tbsp Cornflour
1/4 cup Apple Cider Vinegar
Remove skins from tomatoes by putting a cross on the bottom of each tomato, then dipping them in boiling water for a few minutes, careful not to leave in the water too long or they start cooking.
Chop roughly then add to chopped onion in a large boiler. Add sugar, vinegar, mustard curry and salt. Bring to boil for 10 minutes.
Once boiling, thicken by adding cornflower mixed to a past with the extra 1/4 cup of vinegar. Boil for 3 minutes, then allow to cool slightly before bottling in sterile bottles.
Tip: I use Keens mustard powder and & curry powder.