1.5 kg tomatoes
4 red or brown onions, quartered (and probably even a little smaller)
2 tbsp salt
2 cups brown sugar
2 1/4 cups malt vinegar
4 chillies (we used 2 jalapeno and 2 long long skinnys)
lemongrass stalks (we used 3)
1 tbsp dry mustard
1 tbsp curry powder
2 tbsp flour
1/4 cup malt vinegar
- If you are going to skin the tomatoes either blanche them briefly in boiling water, to lift the skins away a bit or, as we did, grill them until the skins begin to split, then remove.
- Quarter tomatoes and place in a non-metallic bowl with the onions. Sprinkle with salt and leave for 12 hours (the salt will draw the liquids out of the veges).
- Pack into well-cleaned and dried jars. Put lids on straight away, wipe away any drips and pop into the pantry for a month or so (or eat straight away, but it's good if they can be rested for a bit).