Tomato Relish

A fairly thick and chunky relish to serve with cold meats and cheese.  Note you will need to skin the tomatoes and brine for 12 hours first so make sure you factor this in.

15 hours
Prep Time
Tomato Relish


  • 1.5kg tomatoes, blanched, skinned and quartered
  • 4 onions, quartered
  • 2 Tbsp salt
  • 2 cups Chelsea brown sugar
  • 2¼ cups malt vinegar
  • 3 fresh or dried red chillies
  • 1 Tbsp dry mustard
  • 1 Tbsp curry powder
  • 2 Tbsp Edmonds standard grade flour
  • ¼ cup malt vinegar


  1. Put the tomatoes and onions into a non-metallic bowl, sprinkle with the salt and let stand for 12 hours then drain well.
  2. Put the vegetables, sugar, first measure of vinegar and chillies into a preserving pan, bring to the boil slowly, then simmer for 1½ hours, stirring frequently.
  3. Mix the mustard, curry powder, flour and the second measure of vinegar to a smooth paste and stir it into the relish. Simmer for 5 more minutes.
  4. Pack into sterilised jars. Keep for at least 2 weeks before using.




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