Spicy tomato Pickle

Recipe from the February issue of NZ gardener.

Choose tomatoes that are slightly green and firm, not too ripe, for this recipe.

Ingredients: (This makes 6 x 330g jars)
3kg tomatoes, skins on
1kg small pickling onions
3 tblsp sea salt
750 white vinegar
1 tsp pepper
1kg brown sugar
6 dried chillies
1 tblsp cumin seeds
3 tblsp each of mustard and curry powder

Method:

Quarter tomatoes, leaving the skin on. Peel & slice the pickling onions into thin half rings and place with the tomatoes in a large glass or ceramic bowl. Sprinkle with salt, mix well, then leave, covered, to stand over night. The next day, drain off any excess fluid.
In a large pot, bring tomatoes, onions and 500ml of the vinegar to the boil. Boil for 10 minutes. Add sugar, chillies and cumin seeds, bring back to the boil and boil for an hour, stirring often.

Mix remaining vinegar with the curry and mustard powders. Add to the pickle and stir well until combined. Boil for five more minutes, then bottle in sterilised jars, seal and label.

(I used bigger jars than the recipe suggests)

Keep for a month before eating to allow the flavours to develop. Best served with cold meats and cheese.