Total cooking time:
40 mins

Makes 1.25 litres

You'll need
1.25kg green tomatoes
2 onions
1/2 cup cooking salt
1 cup sugar
2 cups cider vinegar
1/2 cup sultanas
1/2 tsp mixed spice
1/2 tsp ground cinnamon
2 tsp curry powder
Pinch cayenne pepper
2 tsp water
2 tsp cornflour

Here's how
1. Slice the tomatoes and onions into thin rounds. Combine with the salt in a large non-metallic bowl and add enough water to cover. Place a small plate on top of the vegetables to keep them submerged. Leave to stand overnight.
2. Drain the tomato and onion and rinse well. Place in a large pan and add the sugar, vinegar, sultanas and spices. Stir over low heat for 5 minutes, or until all the sugar has dissolved.
3. Bring to the boil, then reduce the heat and simmer for 30 minutes, stirring often, or until the vegetables are soft.
4. Add the water to the cornflour, mix well and stir into the mixture. Stir over medium heat until it boils and thickens.
5. Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Leave for 1 month before opening to allow the flavours to develop. Store in a cool, dark place for up to 12 months. After opening, store in the refrigerator for up to 6 weeks.

Source: Homemade Jams & Preserves (Murdoch Books)