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)

Keep my screen awake

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

Put the tomatoes and onions into a non-metallic bowl, sprinkle with the salt and let stand for 12 hours then drain well.
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.
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.
Pack into sterilised jars. Keep for at least 2 weeks before using.

Add your review

Stephen

Family favorite

« previous 1 2 3

Tomato Relish

Products used in this recipe

Add your review

More Recipes