Betty's green tomato chutney

Place the tomatoes, cauliflower, onion, sugar and 750ml of vinegar into a large pot; bring to the boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.

Stir the flour, turmeric, mustard, curry, nutmeg, clove and ginger together in a bowl. Stir in the remaining 250ml of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.