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Recipes Sauces and Chutney 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
(33)
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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

Kiwi

So how big are the onions?
It seems the ones I find in the store are huge?
Be nice to have an idea of weight just like the tomatoes say 1.5 Kgs
Thanks

Reply from Edmonds:

Great question - onion sizes can definitely vary these days! For this recipe, aim for around 500–600g of peeled onions in total. If your onions are on the large side, 2–3 should do it. We’ll look at adding a weight to the recipe to make it a bit clearer . Thanks for the suggestion!

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

Lyn S

Anyone use Frozen tomatoes. What changes do you make if any

Sacha

This is simply the best no-fuss relish recipe on the planet. Been making this every season with tomatoes from my garden. I oven roast the halved tomatoes first at around 100degC to evaporate some of the juice, then skins just fall off. I like to use extra chillies from the garden, a tsp of whole mustard seeds and a hot curry powder. The roasted tomatoes add sweetness, cut through with the extra heat of the chillies and hot curry. Yum! Give it a try, easy peasy :)

Kaye wood

Made this for years . Brilliant . I give to friends as gifts

Leonard

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..

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