Traditional Tomato Relish

I love my relishes and I have been making this tomato relish recipe since I was a kid.

I make several batches a year and I vary the amount of chillies to make different

levels of spicy taste depending on peoples choice. When people hear that I am

making this relish they are usually lining up for their jar. I usually make two lots of

this at a time. I have two stock pots and have them bubbling at the same time.

This recipe is a very traditional relish recipe using tomatoes, onions, curry powder

and white vinegar.

Ingredients

1.5 kg (3.3 lb) tomatoes, blanched, skinned and quartered

4 onions, quartered

2 Tbsps salt

2 cups un-refined brown sugar

2¼ cups white vinegar

3 chillies

1 Tbsp dry mustard

1 Tbsp curry powder

1 heaped Tbsp cornflour (the cornflour gives the relish a nice shiny appearance)

1/4 cup white vinegar

Method

Layer the tomatoes and onions into a non-metallic bowl, sprinkle with some salt as

you make each layer. Cover and leave for 12 hours. Drain off as much of the liquid

that has formed.

Put vegetables, sugar, first measure of the white vinegar and chillies into a

preserving pan. Boil gently for 1½ hours, stirring frequently. Keep a close eye on it

towards the end as it will thicken up and because of the sugar it can burn on the

bottom of the put. Also be careful not to splash yourself as the simmering mixture is

very hot.

Mix mustard, curry, flour and second measure of vinegar to a smooth paste and stir

this into the relish and boil for another 15 minutes. Stir frequently.

Pack into sterilised jars, and let them cool. Once they have cooled completely seal

them, label them with the date made and store in a dark cool place.

Makes about 4 x 350ml jars

Notes: I sometimes add 4 Tbsps of tomato concentrate when I start to cook to boost

the tomato flavour. You can also add a couple of Bay leaves and remove then before

you bottle the relish.

#tomato #relish