12 large tomatoes, peeled (cover with boiling water for a few minutes first)

4 large onions                                       1 tbsp dry mustard

Handful of salt                                      1 tbsp curry powder

400-500g brown sugar                         2 heaped tbsp plain flour

Vinegar, brown or white                       5 chillies

Cut tomatoes and onions in pieces, sprinkle with salt, place in covered bowl in fridge overnight. Next day pour off liquid, put tomato and onions into large pot with sugar and chillies.

Add enough vinegar to almost cover. Bring to boil and simmer on low heat for over one hour.

Mix flour, mustard and curry to a smooth paste with a little vinegar. Add to mixture, while stirring and boil 5 minutes. Put into sterilized jars and cover when cold. Sterilize jars by washing in dishwasher then place on a tray in a warm oven for approx 20 minutes.