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.
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.