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 Jamie Milverton's Tomato Relish. 2.5kg skinned, diced tomatoes 1.25kg sliced or diced onions 1.5kg sugar 1.2 litres malt vinegar 2 tsp salt 4 ½ tsp mustard seed yellow (can use black or both) 4 ½ tsp curry powder 5 tsp cornflour and water to mix it Skin tomatoes by coring and cutting a cross on top. Pour boiling water over and leave until cool enough to handle. They are now very easy to skin. Boil all ingredients together for about 1 hour or until tender. Thicken with cornflour (mixed with a little water to a thin paste). Stir in and cook a further 5 minutes, stirring all the time. Pour into sterilised, clean jars, filling just under the lip, then seal. Note: If you like a chunky relish, cut the tomatoes in large pieces. For a finer relish, cut the pieces smaller. 
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