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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
© Annabel Langbein Media
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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