2 qts. peeled, cored, chopped tomatoes (about 12 lg.)
1 1/2 c. chopped onion
1 c. cider vinegar
1/3 c. sugar
1 tsp. mustard seed
1 tsp. allspice
1 tsp. salt
1 clove garlic, minced
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. curry powder
1/4 tsp. crushed red pepper

Combine tomatoes, onions, vinegar, sugar and spices in a large saucepot. Bring to a boil; reduce heat and simmer, uncovered, about 2 hours or until thick. Stir frequently as mixture thickens to prevent sticking.

Prepare home canning jars and lids according to manufacturer's instructions. Carefully pour hot chili sauce into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Yield: about 3 pint jars.