English Tomato Chutney

• 6 lb. ripe tomatoes
• 2 lb. onions
• 1/2 c. salt
• 1 1/2 lb. sugar
• vinegar (cider)
• 3 Tbsp. cornstarch
• 1 tsp. curry powder
• 3 tsp. dry mustard
• 1 tsp. mace
• 1 tsp. pepper
• 1 tsp. ginger
• 1 tsp. cinnamon
• 1 tsp. nutmeg

1. Skin and chop tomatoes.
2. Cut onions into small thin rings. Sprinkle with 1/2 cup salt. Cover and let set overnight.
3. Drain off excessive liquid.
4. Add vinegar to almost cover mixture.
5. Add sugar; bring to a boil.
6. Mix cornstarch, curry and mustard in small amount cold water.
7. Add to boiling mixture; cook 10 minutes. Add remaining spices.
8. Do not reboil.
9. Cover.
10. Refrigerate. Serve with sandwiches and burgers.
11. Freeze excessive chutney and thaw as needed.

tomatoes, onions, salt, sugar, vinegar, cornstarch, curry powder, dry mustard, mace, pepper, ginger, cinnamon, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262803 (may not work)