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
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.
Ingredients
Method
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I always take the pot of the Heat before adding the paste, Once the paste is stirred in then place the pot back on the heat again. Perfect every time..
Tried it, had lots of small cherries tomatoes in my glasshouse so I didn’t want to waste, first time making relish, new to bottling, but I have great satisfaction knowing I’ve use vegetables I’ve grown and used. I mixed the dry ingredients and it was lumpy in mixture when I added, I had mixed it up early and then added, shouldn’t of done that, but I’m confident it will be great. I fixed that by using the moo-lee , I’d like to put a photo up but you don’t allow that?
If you have the same problem as Mary Grigor, add some of the hot relish to the paste before adding it to the main pot, dilute it then this shouldn't happen.
Best ever relish, it is just one of the family Edmonds favourites. Delicious!!!
The four tablespoons of dry ingredients with only a quarter cup of vinegar made a thick paste that cooked the moment it came into contact with hot relish. It was impossible to stir it in fast enough.
Make it every year just add a capsican or 2. Also use it for a base to many chutneys all from my garden. Love Edmonds.
Make it every year just add a capsican or 2. Also use it for a base to many chutneys all from my garden. Love Edmonds.
I put 8 chillies in and it gives a real bite sooooo good
Family favorite