You will need:
- 1.5kg tomatoes, blanched, peeled, seeds removed, roughly chopped
- 2 red capsicums, roasted, peeled, sliced (or use 200g roast capsicum pieces)
- 3 onions, sliced
- 2 tbs Yellow mustard seeds
- 1 1/2 cups (375ml) white vinegar
- 2 cups (440g) white sugar
Method:
- Combine ingredients and 1 tsp salt in a large pan and bring to the boil, stirring. Reduce heat to very low and simmer, stirring occasionally, for 1 ½ hours until mixture thickens. Be careful it doesn’t catch towards the end of cooking time. Spoon into hot sterilized jars and seal.
Recipe and image courtesy of delicious. Magazine, February 2009, p60 (Recipe by Valli Little & Amanda Biffin; Photography by Mark O’Meara)