We made this at last year’s pickling workshop at the Food Tool Library – it’s based on a Sally Wise recipe.

Ingredients:

1.5 kg green tomatoes – finely chopped
500 g onion – finely chopped
1½ tbsp salt (with no iodine or anti-caking agents)
1½ cups cider vinegar
¼ tsp ground black pepper
500 g sugar
4 tbsp cider vinegar – extra
1½ tbsp curry powder
1½ tbsp mustard powder

Method:

Combine the tomatoes and onions in a bowl, mix in the salt and leave covered overnight.

Next day drain off the liquid and place the tomatoes and onions in a large heavy-based saucepan. Add the vinegar, sugar and pepper. Cook for about one hour, stirring often.

Mix the extra vinegar, curry powder and mustard powder. Once the tomatoes and onions are cooked and reduced, add the vinegar mix and mix well. Cook until thickened.

Pour into warm sterilised jars and seal OR borrow the Food Tool Library electric Vacola unit and pour into clean jars leaving 12 mm headspace and process in Vacola unit for the time specified for your unit. When processing time is up, remove unit lid, wait 5 minutes, remove jars, cool and store. Tastes best if flavours are allowed to develop for a few weeks. Store jars in a cool, dry and dark place for up to a year. Refrigerate after opening.

Join and borrow food tools from the Triangle Food Tool Library (use the ‘Kitchen and Dining’ filter).