Unfortunately Wild's EZY sauce has been withdrawn from sale a second time for a quality issue. Seem they may be selling over strength vinegar (acetic acid) in the condiments section. Not acceptable in todays kid glove society. So, hard to see it returning anytime soon.
Here is my recipe based strongly on the Wild's formula. I grow the tomatoes myself. They will keep green in the bottom of the refrigerator in brown paper bags while you grow the correct amount. Clean and dry after picking. Check regularly and discard any that start to rot or turn red.
Ingredients
2.5 kg Green tomatoes
1.25 kg White onion
1/4 cup table salt
800g sugar
1 tsp cracked Pepper
3 star anise
10g cloves
2 Tbs peanut oil
350ml Cooking vinegar
1/2 Tbs mustard powder
1/2 Tbs curry powder
1 tsp tumeric
1/2 Tbs potato starch
Method::
Slice the tomatoes and onions, combine with the salt in a 7L pot.
Leave for 24 hours.
Grind the cloves, pepper and star anise in a mortar and pestle. Add
the oil and steep overnight. The next day grind again. Add the
vinegar and bring to the boil in a small saucepan and whisk to an
emulsion. Stand 1 hour or so. Drain through a sieve and add to the
pot.
Add the sugar to the pot and bring to a simmer. Simmer uncovered for
2.5 hours.
Add a little water to the mustard powder, curry powder, tumeric and
potato starch. Add slowly to the pot and simmer 10 minutes.
Remove from the stove and allow to cool 45 minutes on the bench.
Fill warm mixture into heated glass jars and cap.
Sit in a dark cupboard 1 month.
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To sterilize
the bottles and caps, wash in a dishwasher and heat in a 140° oven to dry.
Fill hot bottles with warm mixture, wipe and clean the rim and
thread then cap immediately.
Not too tight. As the jar and mixture cools the cap will become tighter.
Classic Australian Recipe All time Favourite