Christa'S Tomato Chutney

• 3 lb. tomatoes, skinned and chopped
• 1 lb. onion, finely chopped
• 2 cloves garlic, finely chopped
• cooking salt
• 1 Tbsp. curry powder
• 1 Tbsp. flour
• 1 tsp. dry mustard
• 6 ml. vinegar
• 2 c. sugar
• small piece ginger and any kind of fruit you have left (even raisins)

1. Put tomatoes in bowl and sprinkle them with salt.
2. Cover bowl for 24 hours, put in fridge.
3. Mix the curry, flour and mustard in a bowl, add enough vinegar to make a paste.
4. Drain tomatoes, rinse off excess salt and place them in a preserving pan.
5. Simmer gently until just boiling, then cook for 5 minutes.
6. Dissolve the sugar with the remaining vinegar and add to the pan.
7. Simmer about 30 minutes.
8. Add the flour paste and cook for 5 minutes, stirring constantly.
9. Pour in hot sterilized jars and seal with vinegar proof tops.

tomatoes, onion, garlic, cooking salt, curry powder, flour, dry mustard, vinegar, sugar, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851245 (may not work)