INGREDIENTS:

• 3 kg ripe tomatoes
• 1 x kg finely chopped onions
• 1 kg white sugar 
• 2 x tablespoon curry powder
• 3 x tablespoons mustard powder
• Brown vinegar 
• Handful salt
• 1/2 teaspoon salt
• Corn flour to thicken around (3 tablespoons)

METHOD:

1. Peel and cut tomatoes in small segments, sprinkle with salt and refrigerate for 12 hours.

2. Peel and dice onions. Place in a separate bowl and cover with a handful of salt, cover and place in the fridge for 12 hours.

3. Drain onions & tomatoes well, add to a large stockpot & cover with brown vinegar, bring to the boil  fro 5 minutes.

4. Add 1kg of white sugar and stir through. 

5. In a small jug mix the curry power, mustard powder & cayenne pepper with a little brown vinegar.

6. Bring back to the boil and then simmer for 1 hour.

7. Add 3 tablespoons cornflour mixed with brown vinegar and stir until thickens

N.B. Sometimes you have to add more cornflour to thicken, it also depends on how much vinegar you add to the tomato & onions, so thicken to the desired thickness.

Recipe and Photo by Kathryn Thompson.