12 medium tomatoes
6 medium onions
600mls malt vinegar
1 dsp curry powder
1 dsp mustard powder
Heaped tsp salt
Roughly chop tomatoes and onions and put in a large saucepan/pot.
Boil all ingredients together for an hour or more until thick and dark in colour. Stir occasionally so it doesn't stick to the bottom of the pan.
Once cooked, pour into sterilised jars.