Red Tomato Chutney

• 2 lbs tomatoes, peeled and chopped
• 3 large onions, finely chopped
• salt
• 1/2 pint malt vinegar
• 1 lb sugar
• 1 1/2 tablespoons plain flour
• 1 tablespoon English mustard powder
• 1 tablespoon curry powder
• 1 teaspoon cayenne pepper (optional)

1. Place the chopped tomatoes and onion in a large dish or colander and cover with salt. Leave for a few hours to drain off the liquid.
2. Put the tomatoes and onions in a saucepan and add three quarters of the malt vinegar and boil for five minutes. Stir in the sugar.
3. Meanwhile blend the flour, mustard powder, curry power and cayenne pepper, if using, into a smooth paste with the remaining malt vinegar.
4. Add the paste to the pan and simmer gently for one to one and a half hours. To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
5. Decant into warm jars.
6. The finished chutney mellows with keeping and should be kept for at least 6-8 weeks before eating.

tomatoes, onions, salt, malt vinegar, sugar, flour, english mustard powder, curry powder, cayenne pepper

Taken from www.food.com/recipe/red-tomato-chutney-204311 (may not work)