Ingredients
500g green tomatoes
1 large onion
3 tbs salt
1/2 c dried cranberries
250 g brown sugar
250 ml white vinegar
1 tbs curry powder
2 tsp ground turmeric
1 tsp mustard powder
2 tsp salt
Method
Wash your tomatoes well.
Dry the tomatoes and then slice them into small pieces.
Dice the onion to a similar size.
Mix the tomatoes and onions together and then sprinkle over the salt. Stir to combine and then cover and leave for at least six hours, overnight preferably.
Strain and rinse the salt off the tomato and onions.
Place the tomato onion mixture into a pan and pour in half of the vinegar.
Bring to the boil and cook covered for 10 minutes.
Add the sugar to the mixture and simmer, stirring till all the sugar has dissolved.
Add the dried cranberries and simmer uncovered for another 2 minutes.
In a bowl, mix together the curry powder, mustard powder and turmeric with the remaining vinegar. Stir to make a paste.
Pour into the tomato mixture and stir to combine.
Leave to simmer, uncovered for about 15 minutes or till thickens slightly.
Add salt to preferred taste.
Pour into sterilised jars.
Serve with roasted meats or with a cheese platter.
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- 500g green tomatoes
- 1 large onion
- 3 tbs salt
- ½ c dried cranberries
- 250 g brown sugar
- 250 ml white vinegar
- 1 tbs curry powder
- 2 tsp ground turmeric
- 1 tsp mustard powder
- 2 tsp salt
- Wash your tomatoes well.
- Dry the tomatoes and then slice them into small pieces. Dice the onion to a similar size.
- Mix the tomatoes and onions together and then sprinkle over the salt. Stir to combine and then cover and leave for at least six hours, overnight preferably.
- Strain and rinse the salt off the tomato and onions.
- Place the tomato onion mixture into a pan and pour in half of the vinegar.
- Bring to the boil and cook covered for 10 minutes.
- Add the sugar to the mixture and simmer, stirring till all the sugar has dissolved.
- Add the dried cranberries and simmer uncovered for another 2 minutes.
- In a bowl, mix together the curry powder, mustard powder and turmeric with the remaining vinegar. Stir to make a paste.
- Pour into the tomato mixture and stir to combine.
- Leave to simmer, uncovered for about 15 minutes or till thickens slightly.
- Add salt to taste
- Pour into sterilised jars.
- Serve with roasted meats or with a cheese platter.
Thank you very much for this lovely recipe. I used hand-ground mustard seeds as didn’t have mustard powder, and fresh cranberries as had no dried ones. I added hardly any salt at the end as it would have been too salty. It tastes super yummy… could eat it all up right now!!!
Hi Sarah,
You are very welcome. It really is such a wonderful condiment for this time of year. Your adaptions sound perfect!
Have a Christmas… Blondie 🙂