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- 5 1/2 kg of ripe tomato
- 1.8 kg onion
- 1.4 kg of white sugar
- 4 tablespoons curry powder
- 6 tablespoons mustard powder
- 1 teaspoon of cayenne pepper
- 750 ml of white vinegar
- 1 cup of salt
Place the tomatoes in a bowl and sprinkle with half the salt.
Cut the onions into thin slices and place them in another bowl, and sprinkle with the remaining salt. Leave for 12 hours.
Drain excess liquid from tomatoes and onions and place in large heavy-bottomed saucepan with vinegar.
Bring to a boil and boil for 5 minutes.
Add the rest of the dry ingredients and simmer for about 2 1/2 hours or until flavor consistency is achieved. Let cool.
Pour into clean, sterilized jars.
You can also thicken with cornmeal and water once you feel the ingredients have broken down enough. I accidentally used extra spicy cayenne pepper and I think that was what made it taste. I was going to use a smaller amount to make up, but I'm so glad I didn't!