1 gallon ripe tomatoes (peel & core before measuring)
2/3 c. chopped white onions
1 1/2 c. white sugar
1 tsp. nutmeg
3/4 tsp. Tabasco sauce
1/2 tsp. curry powder
2 c. vinegar
5 tsp. salt
2 tsp. ginger
1 tsp. dry mustard
1 tsp. cinnamon

Put tomatoes and onion through food chopper. Add all other ingredients and and boil 2 hours or until thick, stirring frequently to prevent burning.

As soon as sauce is of desired consistency, pour into sterilized jars and seal (3/4 teaspoon of red pepper may be used instead of the Tabasco sauce). I used green hot pepper and also used more onions at least 2 cups.)