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.
Ingredients
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
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Awesome direction easy to follow
Parts missing of receipe in number 3.
Silly question but do you leave chillies whole and remove later or finely chop. EDMONDS: Not a silly question at all! For tomato relish, you should finely chop the chillies and leave them in — they add flavour and a little heat throughout the relish. No need to remove them later.
move of mum and grandma im her
recipe makes fantastic relish. thank you
forget about mum or grandmother, im here. Making Relish and loving the recipe, this recipe. Which has made it to perfection.
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.
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
How many jars does this make. You can expect to make about 1.5 to 2 litres of relish. This depends on how much you reduce it. This would fill about 3 to 4 standard 500ml preserving jars.
Just like mum made. This brew is for my brother
Perfect
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