Tomato Chutney

This Tomato Chutney recipe is my Mums. It never fails and is delicious.

NOTE there is an overnight instruction.

Ingredients:

• 3 pounds of ripe tomatoes - chopped
• 1 pound of onions - chopped
• 1 pound of sugar (white)
• salt and pepper
• 1 tablespoon of curry powder
• 1 /2 tablespoons of mustard
• 2 tablespoons of plain flour
• vinegar

Method:

• OVERNIGHT put the chopped tomatoes, onions and the salt & pepper in a sealed container and refrigerate over night. In the morning, just before your ready to cook - drain the mixture.
• put the drained mixture into a large saucepan
• cover with vinegar
• add the sugar
• simmer for 20 minutes to dissolve the sugar
• mix all the dry ingredients together in a separate bowl and mix with a little vinegar to make a sloppy mixture
• stirring the main mixture constantly add the dry/sloppy mixture
• cook for 20 minutes
• bottle.

Notes:

• if after 20 minutes the mixture is still too runny, add more plain flour mixed in a little vinegar until your chutney looks thicker
• Conversion: 1 pound is .453 of a kilo or 453 grams
• Makes approximately 4 - 6 jar fulls.
• can be kept in the pantry until opened then should be refrigerated