Tomato Relish

Name: Tomato Relish
Prep time: 30 min
Cook time: 60 min
Ingredients: 3 kg's ripe tomatoes, cut into quarters; 750 g brown onions, peeled and quartered; 750 ml apple cider vinegar; 3 cups brown sugar; 6 tsp curry powder; 3 tsp yellow mustard powder; 4 tsp salt

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I have been making this tomato relish recipe for many years and it is one that my family and friends request most often. It is delicious on sandwiches or alongside a poached egg. It’s also perfect to serve on a cheese board or with a ploughman’s lunch.If you like to make homemade gifts I highly recommend you give this recipe a try.

I use Herbie’s Spices mild madras curry powder and mustard powder which gives the curry its fantastic flavour.

Tomato Relish

This is a recipe I have been making for many years and one that my family and friends ask me to make the most. It is delicious on sandwiches, alongside a poached egg, or on a cheese board.

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Prep Time 30

Cook Time 1

Equipment

1 food processor optional - tomatoes and onions can be cut by hand
1 7 litre stock pot
1 stirring spoon
1 ladle
1 jam funnel

Ingredients

3 kg's ripe tomatoes, cut into quarters
750 g brown onions, peeled and quartered
750 ml apple cider vinegar
3 cups brown sugar
6 tsp curry powder
3 tsp yellow mustard powder
4 tsp salt

Instructions

Place the tomatoes in the food processor, in batches, and blitz until finely chopped. Transfer to the stock pot.
Place the onions in the food processor, in batches if necessary, and blitz until finely chopped. Transfer to the stock pot.
Add the vinegar, brown sugar, curry powder, dry mustard powder, and salt to the pot and stir to combine.
Place the pot over high heat and bring it to a boil. Reduce heat to a rapid simmer and cook, stirring every so often, for at least 1 hour or until a thick spoonable consistency is reached. Note: once the mixture starts to reduce and thicken keep an eye on the heat level and stir often to ensure it does not burn or overcook.
Ladle hot relish into hot sterilised jars (see note below about how to sterilise jars) and seal. You may find a wide-mouth jam funnel useful when filling the jars. Store in the pantry for up to 12 months, and refrigerate once opened.

Notes

How to sterilise jars: preheat the oven to 110C fan-forced. Wash the jars and lids in warm soapy water and rinse to remove any suds. Transfer the jars to an oven tray and place in the oven for 30 minutes.