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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. 

Annabel Langbein Tomato Relish Recipe
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Tomato Relish
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
https://www.annabel-langbein.com/recipes/tomato-relish/3167/
EMAIL PRINT
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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30 comments

I made this for the first time ever and OMG! Fab, yummy and going to make more!!! Thank You :-D
TeenaB March 09, 2019
Whoops forgot to say the old recipe says to cook altogether, no pre salting. Double recipe for sauce its very popular.
Veteran February 25, 2019
Just discovered this recipe. I usually make this recipe which came from my elderly mothers recipe book, who has just informed me that was what her mother used to make. My mother being 97yrs, so a great recipe having been around for a long long time.
Veteran February 25, 2019
Made a batch on the weekend and it is hands down the best tomato relish ever, making my second batch now 😍😍
Kimiora February 07, 2019
Wow. Made a batch last weekend. Tastes awesome. I weighed my tomatoes after I de-seeded them and had them simmering without a lid. Made exactly 5 1/2 cups as the recipe says. Thanks
Dani16 February 01, 2019
Yes..I’d like to know too..do u simmer with the lid on or off. Thanks
kimreid January 27, 2019
I am currently making a half batch, but never sure whether to cover pot with lid or not 🤔
MargaretPrentice January 24, 2019
Hi Annabel! the Kasundi of tomatoes carries vinegar? At what point do I add it? Thank you. Regards!
María Marta April 04, 2018
Hi Annabel, does core mean to de-seed or just take the top off? Thanks
TaniaK March 19, 2018
Hoff, treat it as you would a chutney - it's nice and spicy, goes well with cold meats, cheese and is very addictive! I have a batch simmering away now :)
alimak March 18, 2018
I'm an American and not familiar with how to use tomato relish. We grow lots of tomatoes in our garden and I'd like to try it. How do you use it?
Hoff0499 March 10, 2018
Just made 'super-batch' of your yummy relish. I had 2 preserving pans going on the barbecue and all the neighbours sniffing the air and wanting to try some! It's the best recipe I've made. 20 jars later........
jrblackm March 09, 2018
Hi Ivy, Corn flour is best for this recipe. Happy cooking!
Annabel Langbein March 06, 2018
Hi Valbay, Yes, you can use frozen tomatoes. You should still salt them along with the onions - as this removes lots of the moisture. Happy cooking!
Annabel Langbein March 06, 2018
Hi Sue, the yield is only approximate and will vary depending on how watery your tomatoes are and how long it is boiled down for. It will still be delicious! Happy cooking!
Annabel Langbein March 06, 2018
No need to peel the tomatoes! The skin makes up the relish and you don't notice it in the end product!
Annabel Langbein March 06, 2018
Hi Melmellz, If you sterilise the jars and lids before bottling it will keep in a cool, dark place for many months. See 'Tips' on the website here for sterilising. Happy cooking!
Annabel Langbein March 06, 2018
Hi, would like to make also but am unsure as to whether i need to peel the tomatoes?
Mal Y March 24, 2017
Hi, I'm going to make this but am not sure whether i need to peel the tomatoes?
angemanning1968 March 20, 2017
want to make do I need to peel tomatoes
hitchens February 28, 2017
I made this tomato relish this morning. I think it's my new favourite. Thank you for sharing your recipe :) I think I only got about 3 cups but my stove top doesn't do 'gentle boil' so cook for less time and guess when it's about ready.
Katch February 14, 2017
Where/how can I see the comments please? Am new on this site.
IVY DE SOUZA February 11, 2017
1. Can I use plain flour instead of corn flour making my tomato relish?
IVY DE SOUZA February 11, 2017
Can I use frozen tomatos for this recipe if so do i still cover with salt
Valbay February 02, 2017
Did you peel the tomatoes?
Hatfields January 29, 2017
Oh.Spotted my error tonight when I read the recipe better.
suerostron January 29, 2017
Hi I am just making up another batch after trying the recipe last year. There is no way it is going to make 5 cups full. Does anyone have any ideas what I am doing wrong?
suerostron January 29, 2017
Delicious, now made a second batch. I'm storing mine in the cool dark cupboard and once opened in the fridge ... that's with rubber sealed sterilized preserving jars. I don't suppose it will hang around for long.
Donutdebs7 March 17, 2016
Hi Annabel I made your relish the other day very lovely now I have friends wanting me to make more :)
brenda69 March 17, 2016
Hi Annabel.. how do you store relish once bottled? Do you have to keep refridgerated or stored in the pantry untill needed?
Melmellz February 13, 2016
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