English Tomato Chutney - cooking recipe

Ingredients

6 lb. ripe tomatoes
2 lb. onions
1/2 c. salt
1 1/2 lb. sugar
vinegar (cider)
3 Tbsp. cornstarch
1 tsp. curry powder
3 tsp. dry mustard
1 tsp. mace
1 tsp. pepper
1 tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg

Preparation

Skin and chop tomatoes.
Cut onions into small thin rings. Sprinkle with 1/2 cup salt. Cover and let set overnight.
Drain off excessive liquid.
Add vinegar to almost cover mixture.
Add sugar; bring to a boil.
Mix cornstarch, curry and mustard in small amount cold water.
Add to boiling mixture; cook 10 minutes. Add remaining spices.
Do not reboil.
Cover.
Refrigerate. Serve with sandwiches and burgers.
Freeze excessive chutney and thaw as needed.