SPICY TOMATO RELISH

[CORONATION COOK BOOK]

6lb TOMATOES

2lb ONIONS

½ CUP SALT

1 BOTTLE BROWN VINEGAR

1 1/2lb SUGAR

2 TABLESPOONS CURRY POWDER

2 DESERTSPOONS DRY MUSTARD

3 TABLESPOONS CORNFLOUR

1 TEASPOON MACE

1 TEASPOON PEPPER

1 TEASPOON GROUND CLOVES

1 TEASPOON CINNAMON

1 TEASPOON NUTMEG

1 TEASPOON GROUND GINGER

SOAK TOMATOES IN BOILING WATER TO REMOVE SKINS. CUT INTO PIECES & ADD SLICED ONIONS.ADD SALT & COVER WITH WATER. STAND OVERNIGHT. DRAIN TOMATO & ONION & ALMOST COVER PULP WITH VINEGAR [ NEED ALMOST A BOTTLE ] BRING TO BOIL, ADD SUGAR & STIR WELL. MIX CURRY POWDER, MUSTARD & CORNFLOUR INTO A PASTE WITH A LITTLE VINEGAR. ADD TO TOMATO MIXTURE & STIR UNTIL IT THICKENS. BOIL ½ TO 1 HOUR THEN ADD MACE, PEPPER, CLOVES, CINNAMON, NUTMEG & GINGER. STIR IN WELL & BOTTLE. [ WILL KEEP FOR YEARS.]