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Recipes Tomato Relish

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.

 

For a finer result, cut the tomatoes and and onions into smaller pieces.

15 hours
Prep Time
(27)
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Tomato Relish

Ingredients

  • ​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

Instructions

To skin the tomatoes, cut a small cross through the skin at the base of each tomato and drop them into a saucepan of boiling water for 230 seconds. Remove and plunge them into a bowl of cold water, then peel.

Method

  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.

 

 

 

Products used in this recipe

Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

Denise

Parts missing of receipe in number 3.

Simon Johannis

move of mum and grandma im her
recipe makes fantastic relish. thank you

Simon Johannis

forget about mum or grandmother, im here. Making Relish and loving the recipe, this recipe. Which has made it to perfection.

Sue

Do you simmer relish with the lid on or off the pot ? EDMONDS: Thanks for the question, you would simmer it with the lid off as you want the liquid to reduce slightly.

Tzanos L

The taste of home. My mother made this too. I'm so happy to have an Edmonds cookery book now I'm far far away in a foreign country.
Everyone loves this relish

Judith Gillett

Just like mum made. This brew is for my brother

Ross.

Perfect

This is the best recipe ever just like my mum used to make

This is the best recipe ever , just like my mum used to make in the 50s 60s Elwyn Taylor

Joni Muir

Yum!

Janice Allen

Love this recipe used it many times

1 2 3

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