- 1kg ripe tomatoes
- 1 white onion, finely diced
- 2 cloves garlic, minced
- 2 long red chillies, finely chopped
- 4 fresh curry leaves
- 1 Tbsp extra virgin olive oil
- ½ cup cider vinegar
- 100g raw sugar
- 1 Tbsp mustard powder
- ½ Tbsp curry powder
- salt flakes and freshly-milled black pepper
1 Use a small sharp knife to cut a cross in the bottom of the tomatoes. Blanch in a large pot of boiling water for 20 seconds, until the skin begins to split, then scoop out and chill in a bowl of iced water. Remove the skin, cut into quarters, and remove the seeds. Dice into 3mm pieces.
2 Sauté the onion, garlic, chillies and curry leaves in olive oil for 5 minutes, until aromatic. Add the tomatoes, vinegar, sugar, mustard and curry powder. Season with salt and pepper, then simmer for 1 hour, until thickened. Spoon into sterilised jars, then seal while hot. Store in a cool dark place and refrigerate after opening.