Summer Relish

2kg large tomatoes
500g large onions, finely chopped
3 green peppers, deseeded and diced
3 tablespoons salt
600ml brown vinegar
2cm slice fresh ginger, very finely chopped or crushed in a garlic press
2 cloves garlic, crushed
2 teaspoons cardamom seeds, roughly ground
1/2 teaspoon chilli powder
1 cup brown sugar
1 cup white sugar

Skin and roughly chop the tomatoes, removing the core. Place in a large stainless steel bowl, sprinkle with the salt and stand overnight. Next day drain off the liquid and place the tomato mixture in a large pot or preserving pan with the remaining ingredients. Bring to the boil then simmer for about 90 minutes, stirring occasionally.

Mix together:
1 tablespoon curry powder
3 tablespoons flour
4 tablespoons vinegar

Use this mixture to thicken the relish. Simmer a few more minutes until thick and smooth then pour into sterilised jars and seal.