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Tomato Relish

Author: Alison

Ingredients

  • 500 g fresh tomatoes or 2 x 430g tinned tomatoes
  • 2 medium onions
  • 2 cloves garlic
  • 1 cup Chelsea Raw Sugar
  • 1/2 cup cider vinegar
  • 2 tsp salt
  • 2 tsp curry powder
  • 2 tsp mustard powder
  • 2 tsp cornflour
  • 1-2 Tbsp extra vinegar

Instructions

  • Fresh tomatoes: cut a small cross on the top of each tomato, place in large bowl, cover with boiling water, leave for a minute. Drain and rinse with cold water, peel off skins.
  • Tinned tomatoes: drain off juice and set aside.
  • Roughly chop the tomatoes; finely chop the onions and garlic.
  • Place the tomatoes, onions, garlic, sugar, vinegar and salt in a large saucepan and bring to the boil, reduce to a medium heat and gently cook for 15-20 mins.
  • Mix the curry powder, mustard and cornflour with the extra vinegar to a smooth paste, stir into the tomatoes and cook until thickened.
  • Spoon into warm, sterilised jars and seal. Refrigerate once opened.
  • Makes: 1 large 500ml jar.