Green Tomato Pickle


  • 5.5kg green tomatoes, sliced
  • 2kg onions, sliced
  • 1/2 cup salt
  • 1.5kg sugar
  • 1 x 375mL bottle Wild’s Ezy-Sauce
  • 1 tbsp mustard powder
  • 1 tbsp curry powder
  • 1 tbsp cornflour
  • 2 tsp turmeric


  1. Place green tomatoes, onion and salt into a dish. Cover and refrigerate for 12 hours.
  2. Empty tomato mixture into a large saucepan and bring to the boil. Add sugar and Wild’s Ezy-Sauce. Simmer, uncovered, for approximately 2 hours or until mixture is thick in consistency.
  3. Combine mustard powder, curry powder, cornflour and turmeric with sufficient water to make a smooth paste. Add to pan, whilst stirring continuously. Cook for a further 10 minutes. Pour into hot sterilised jars and seal.

Makes approximately 5.5 litres


Cooking time may vary depending on ingredients, cooking vessel, and rate of simmer. Use only as a guide

Recipe based on standard 250ml metric measuring cup and 20ml tablespoon. All measurements are level.