3 lbs. ripe tomatoes
8 oz. onions
3 sticks celery
Cooking salt
1/2 tbsp. (5/8 tbsp.) curry powder
1 tbsp. (1 1/4 tbsp.) plain flour
1/2 tsp. dry mustard
1 pt. (2 1/2 c.) white malt vinegar
12 oz. (1 1/2 c.) white sugar

Place the tomatoes in a saucepan with boiling water for 30 seconds, rinse in cold water and remove the skins. Chop the tomatoes roughly. Peel and chop the onion very finely. Wash the celery and chop finely. Place the prepared vegetables in a bowl and sprinkle them with salt. Cover the bowl with a clean towel and put aside for 24 hours.

Meanwhile, mix the curry powder, flour and mustard in a bowl. Add enough of the vinegar to make a paste. Drain the vegetables, rinse off excess salt and place them in the cooking pan. Heat gently until simmering then cook for 5 minutes. Dissolve the sugar in the remaining vinegar and add to the pan; simmer for about 30 minutes.

Add the flour paste and cook for 2-3 minutes, stirring constantly. Pour into hot clean jars and seal.

Yields about 4 pounds.