April 6, 2015
5 hrs 15 mins
1 kg green tomatoes
Vinegar (enough to cover chopped vegetables)
1 teaspoon mixed spice
1 cup honey or golden syrup
1 tablespoon dry mustard
1tablespoon curry power
3 tablespoon cornflour
1Chop tomatoes and onions sprinkle with salt and cover with vinegar, let stand overnight.
2Put on high and add all other ingredients EXCEPT cornflour .
3When it comes to the boil reduce to low .
4After 5 hours mix cornflour with liquid out of the mix
5In a cup then add to slow cooker,
6When cooked put in clean warm jars with tigh fitting lid
7Makes approximately 1 litre
8** you can add beans cauliflower etc if you wish and adjust curry and mustard to suit your taste **
Submitted by Cath McGraw
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