Tomato Relish
There’s always a feel-good factor to homemade gifts. I like to make big batches of this delicious Tomato Relish to distribute to family and friends.
- Prep time:
- 15 mins + standing
- Cook time:
- 1 hour 30 mins
- Makes:
- about 5½ cups
- 2kg ripe tomatoes, cored and chopped (you don't need to peel them)
- 2 large onions, chopped
- 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
Place tomatoes and onions 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. Strain off and discard the liquid produced. Place drained tomatoes and onions in a large preserving pan with curry powder, mustard powder, chilli powder, 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.
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.
Tomato Relish will last for months in sealed bottles or jars.
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