- 12 large tomatoes
- 4 large brown onions
- 1/2 cup brown sugar
- 1 heaped tablespoon curry powder
- 1 tablespoon dried mustard
- vinegar to cover (brown or balsamic)
- salt & pepper to taste
Chop tomatoes and onions, add dry ingredients and cover with vinegar. Bring to the boil and cook until thick.
Allow to cool and transfer into sterilised air-tight jar.
Store in refrigerator.
Related chutney, sauce and preserve recipes:
- Easy rhubarb jam
- Orange marmalade
- Italian tomato sauce
- Lemon curd
- Passionfruit butter
- strawberry chia jam
Find more on Kidspot, New Zealand’s recipe finder.