1Kg green tomatoes
2 tablespoons mustard powder
2 tablespoons keens curry powder
1 dessert spoon turmeric
½ teaspoon pepper
1 cup golden syrup
1 litre white vinegar plus 1 tablespoon extra
1½ tablespoons cornflour
Slice and layer the onions and tomatoes and sprinkle with about half a tablespoon of salt. Leave for around 2 hours then drain.
Bring the mustard powder, curry powder, turmeric, pepper, golden syrup and the 1 litre of white vinegar to the boil then add the tomatoes and onions. Simmer for 20-30 minutes.
Mix the extra vinegar with the cornflour and add to the mix. Cook for a further 5-10 minutes.
Pour into sterilised jars.