500g fresh tomatoes or 860g tinned tomatoes
2 medium onions
2 cloves garlic
1 cup Chelsea Raw Sugar
1/2 cup cider vinegar
2 tsp salt
2 tsp curry powder
2 tsp mustard powder
2 tsp cornflour
1-2 Tbsp extra vinegar

1. Fresh tomatoes: cut a small cross on the top of each tomato, place in large bowl, cover with boiling water, leave for a minute. Drain and rinse with cold water, peel off skins.
2. Tinned tomatoes: drain off juice and set aside.
3. Roughly chop the peeled tomatoes and finely chop the onions and garlic.
4. Place the tomatoes, onions, garlic, Chelsea Raw Sugar, vinegar and salt in a large saucepan and bring to the boil, reduce to a medium heat and gently cook for 15-20 mins.
5. Mix the curry powder, mustard and cornflour with the extra vinegar to a smooth paste, stir into the tomatoes and cook until thickened.
6. Spoon into warm, sterilised jars and seal. Refrigerate once opened.