Chop onions and chillies in a food processor and put in preserving pan. Chop out green heads from tomatoes, chop finely in food processor (take care not to puree the tomatoes) and add to preserving pan. Add salt and most of the vinegar to preserving pan. Blend curry and mustard powder with a small amount of the vinegar to form a smooth paste, and add the rest of the ingredients to the preserving pan.
29 Nov 2020 #Hot
Put everything in a saucepan, heat to 110-120C for 15 minutes. Do not allow temperature to exceed 120C *. Notes * Elwin says ‘I walked away from my last batch and it was probably about 140C by the time I came back though I thought I had burnt it (the chilli etc was quite dark red), but actually it tasted fine!’ Optional additions (any or all of the following before cooking)
22 Apr 2017 #Hot