Ingredients

2 kg ripe tomatoes, peeled and sliced
750g onions, peeled and sliced
Salt
4 to 6 fresh red chilli peppers, chopped finely (use 6 if you like it hot)
2 cups malt vinegar
2¼ cups brown sugar
1 tablespoon curry powder
1 teaspoon mace
1 tablespoon flour
1½ teaspoons mustard powder

Method

Place tomato and onion slices in a large bowl and sprinkle with a little salt. Stand over night

Drain the next day and place in a saucepan with the chilli peppers and 1½ cups vinegar. Bring to the boil and boil for 5 minutes

Mix all remaining ingredients in a bowl to make a smooth paste with the remaining vinegar. Stir the paste into the vegetables. Cook slowly and stir regularly for 1 hour

Spoon into hot, clean jars and seal