3 kg tomatoes
4 onions
1 level Tbs salt
2 capsicums
4 cups malt vinegar
3 cups sugar
1 level Tbs curry powder
2 Tbs cornflour
4 Tbs dry mustard
1 cup vinegar extra to blend
Chop tomatoes into chunks, slice onions thinly & put both in large bowl.
Sprinkle with salt, cover & stand overnight.
Drain off all liquid & put into large pan.
Add finely chopped capsicums, vinegar, sugar & curry powder.
Cover & allow to simmer gently 2 hours.
Blend cornflour & mustard with extra vinegar & stir in until mixture thickens.
Cook further 20-30 mins stirring occasionally to stop catching.
Ladle into warm jars.
Seal while hot.