Ingredients
1½ kg tomatoes
250g onions – finely diced
2½ cups apple cider (or white) vinegar
1 cup sultanas
½ cup currants
8 cloves
½ teaspoon cayenne pepper
4 cloves garlic – crushed
2 teaspoon salt
1 1/5 cups of A1 sugar
If you like things spicy, some extra additions:
1 tablespoon of mixed spice (the mixed spice sold from the Indian spice shop at the Preston Market is divine)
2 teaspoon nigella seeds
1 teaspoon hot curry powder (or more or less, up to you)
2 teaspoons ground cardamom
2 teaspoons turmeric
Method
Prepare the tomatoes by placing in a large bowl and cover with boiling water. Leave for 10 mins. Rinse to cool, take off the peel and roughly chop. Place in a large pan with other ingredients – except the sugar.
Cook for 1½ hours until it is blobby. Add the sugar and cook another ½ hr. Stir frequently so it doesn’tt stick to the bottom of the pan.
Bottle in hot sterile jars. Leave for two weeks and try hard not to eat it all at once!
Author
Felicity Gordon
Watsonia