This is the no-nonsense recipe I use every year when we’re inundated with tomatoes in our garden. The trick to it lasting for seasons to come seems to be to sterilise your jars really well beforehand.
2kg ripe tomatoes
4 brown onions
1 tbsp. salt
2 cups sugar
1 tbsp. curry powder
1/2 tbsp. mustard
Dried Chilli and cayenne pepper to taste
Cut tomatoes and onions to thumbsized
pieces. Sprinkle with salt
and stand overnight in a covered
glass or ceramic bowl. The next day,
drain off the liquid and tip the
chopped onion/tomato into a pot.
Add sugar and enough vinegar to
cover. Boil for 5 minutes, then add
other ingredients and boil for 1
hour. Bottle when cool (seal in jars
that are sterilised!).