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Tomato Relish
There’s always a feel-good factor to homemade gifts. We like to make big batches of this delicious relish to distribute to family and friends. The chilli flakes are optional, and you can use malt vinegar in place of the white wine if you'd prefer.
Prep Time
15 mins
Cook Time
90 mins
Serves
Makes about 5 1/2 cups
Gluten Free
Vegetarian
Vegan
Nut Free
Dairy Free
Sauces & Preserves
$
Lunch
Kiwi
Ingredients
2 kg ripe tomatoes
2 large onions
1 tbsp salt
1 tbsp curry powder
1 tbsp mustard powder
1 tsp chilli flakes, (optional)
1 cup white wine, or malt vinegar
1 cup sugar
2 tbsp cornflour
1 tbsp cold water
Method
STEP 1
Core and chop your tomatoes, then chop your onions.
Place them both in a non-corrosive stainless-steel or plastic container and sprinkle with salt.
Leave to stand for at least 4 hours and up to 12 hours.
STEP 2
Strain off and discard the liquid produced.
Place drained tomatoes and onions in a large preserving pan with curry powder, mustard powder, chilli flakes, if using, and vinegar.
Bring to a boil and boil about 15 minutes.
Stir in sugar until dissolved, then continue to boil gently for another 1 hour 15 minutes.
STEP 3
Mix cornflour to a paste with cold water.
Stir into the boiling sauce until very slightly thickened (about 2 minutes).
Remove from heat, pour into sterilised jars or bottles and seal with lids.
