Tomato Relish

This is a recipe from Annabel langbein and is very yummy on a sandwich or with chicken.

2kg ripe tomatoes (chopped)
2 large onions (Chopped)
1 tbsp salt
1 tbsp curry powder
1 tbsp mustard powder
1tsp chili flakes (optional)
1 cup white wine or malt vinegar
1cuo sugar
2tbsp cornflour
1 tbsp cold water

Place tomatoes and onions in a non- corrosive stainless steel or plastic container and sprinkle with salt. Leave to stand for at least 4 ours and up to 12 hours. strain off and discard the liquid. 
place drained tomatoes and onions in large pan (pot) with curry powder, mustard powder, chili powder and vinegar. Bring to boil and boil for about 15mins.  Stir in sugar until dissolve , then continue to boil gently for another 1 hour 15 minutes. 
Mix cornflour with water to make a paste. Stir into boiling sauce until very thickened  (about 2 minutes). Remove from heat, pour into sterilised jars  and seal with lids. 

Piklets

• 1 cup self-raising flour
• 1 tablespoon caster sugar
• 1 egg
• 1 tablespoon melted butter
• 1/2 cup milk

Sift the flour into a medium bowl, and stir in the sugar. Make a well in the centre, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Stir in melted butter last, beating until smooth.

• 
  
•