Step 1

Fresh tomatoes: cut a small cross on the top of each tomato, place in large bowl and cover with boiling water.  Leave for a minute.  Drain and rinse with cold water, peel off skins.

Step 2

Tinned tomatoes: drain off juice and set aside.

Step 3

Roughly chop the tomatoes; finely chop the onions and garlic. Place the tomatoes, onions, garlic, Chelsea Raw Sugar, vinegar and salt in a large saucepan and bring to the boil.  Reduce to a medium heat and gently cook for 15-20 minutes.

Step 4

Mix the curry powder, mustard powder and Edmonds Cornflour with the extra vinegar to a form a smooth paste.  Stir into the tomatoes and cook until thickened.

Step 5

Spoon into a large, warm, sterilised jar and seal. Refrigerate once opened.

Step 6

Makes: 1 500ml jar.