6 lb Ripe Tomatoes  (2.6Kg approx)
  2 lb Onions       (850 gm approx)
  2 Tbspns Salt
  Slice tomatoes and onions and sprinkle with salt - leave overnight
  Next day pour off brine , put tomatoes and onions in heavy bottomed pan (food process lightly, picking out skin if you prefer).
  -1 ltr Malt vinegar        (1.5ltrs if double recipe)
  Add vinegar to tomato mix (barely covering it) and boil until just cooked, then add:

Chillies (use dried chillies instead of fresh ones - chopped in food processor with some of the tomato mix).  

( pkt of dried chilies if double recipe)

  2  lb Sugar     (850 gm)
  Boil for a few minutes then add:
  2 tspn  Curry Powder
  1 Tbspn Mustard
  3 Tbspns Flour ) Shake together
  1 Cup Malt vinegar (still only use 1 cup vinegar of doubling recipe)
  Continue to boil, stirring occasionally, until sauce thickens.  Pour into sterilised jars and seal.