Tomato Relish

• 6 kg. Blush tomatoes (ripe)
• 2 kg. brown onions
• 2 kg. sugar
• Salt
• Vinegar (malt)
• 2 tbs. curry powder
• 1 tbs. turmeric
• 1 tbs. dry mustard
• ¾ cup plain flower

1. Skin tomatoes by dropping in boiling water for a few minutes. Chop onions and tomatoes, sprinkle with salt (handful) and leave overnight.
2. Next day drain off liquid. Cover onion and tomato with vinegar (barely cover, just until vinegar peeps through, add sugar and bring to the boil. Cook for approx. 2 hours.
3. Mix flour mustard, turmeric and curry powder with enough vinegar to make a thin paste.
4. Turn hot plate off to add this mixture. Once added bring mixture back to boil and cook for a further 10 minutes.
5. For a spicy relish can add a few chopped chilies or tsp. of chili powder.