Tomato Relish
1.5 kg tomatoes, blanched, skinned and quartered.
4 onions, quartered
2 tablespoons salt
2 cups brown sugar
2 1/2 cups malt vinegar
3 chillies
1 tablespoon dry mustard
1 tablespoon curry powder
2 tablespoons plain baking flour
1/2 cup malt vinegar
Put tomatoes and onions into a non-metallic bowl. Sprinkle with salt and
leave for 12 hours. Drain off liquid formed. Put vegetables, sugar,
first measure of vinegar and chillies into a preserving pan. Boil gently
for 1 1/4 hours, stirring frequently. Mix mustard, curry, flour and
second measure of vinegar to a smooth paste. Stir into relish. Boil for
5 minutes. Pack into sterilized jars. Makes about 4 x 350 ml jars.
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