1.5kg tomatoes

500g onions

2 tablespoons of salt

2 cups of brown vinegar

1 tablespoon of curry powder

1 tablespoon of mustard powder

¼ teaspoon pepper

Extra 2 tablespoons vinegar

2 cups sugar

Cut tomatoes and onions into thin slices, sprinkle in a large bowl with the salt and leave for at least 12 hours, or overnight.

Drain off liquid and place tomatoes and onions in large pan.  Add vinegar and boil for 5 minutes. Mix curry, mustard and pepper with the extra vinegar and add to the pan.  Boil for 45 minutes, then add the sugar and boil for another 45 minutes.  Bottle and seal relish while hot.  Will keep for 12 months in cool, dark place.  Refrigerate once open.