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.




Add your review


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?

Sarah Oettli

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!!!

Mary Grigor

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.

Debbie Joy Athow

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