Tomato Relish

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 minutes mins

Cook Time 1 hour hr

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.