Thursday, 17 April 2014

Spicy Tomato Relish

Tomato relish is one of my all time favourites on toast with grilled cheese- yum-that's a combination that makes for the best lunch. This relish is a good spicy one and it goes beautifully with a good slice of cheese and cracker too!
  • 1.5kg ripe juicy tomatoes
  • 1kg onions, peeled and finely diced
  • 2 Tblsp salt
  • 1 kg sugar
  • 2 cups vinegar
  • 1 1/2 Tblsp curry powder
  • 1 1/2 Tblsp mustard powder
  • 1/2 tsp cayenne pepper
Cut the cores from the tomatoes, then cut a small cross through the skin at the top of each tomato. Plunge into boiling water for 1 minute and then plunge into ice-cold water to blanch. Peel away the skin.
Dice the tomatoes roughly and place in a non metallic bowl with the onions and salt. Cover with a clean tea towel and leave to stand over night or for at least 8 hours.
Thoroughly strain of the salty liquid by placing the tomato mix into a colander and leaving for 1 to 1 1/2 hours. Do not be alarmed at how much liquid drains off; salting is done to draw out excess moisture and therefore preserve.
Put the tomato mixture into a large jam pan or stock pot sized saucepan with the sugar, vinegar, curry and mustard powders and cayenne pepper.
Simmer for1 hour, or until it is a nice thick colour (that means deep brown/red). Stir frequently to prevent sticking.
Remove from heat and stand the pan on a heavy board. Carefully bottle into hot sterilised jars, cover with a clean tea towel and seal when cold.

  • If you want the relish a bit thicker, you can combine a couple of tablesppons of flour with some water to make a paste and stir in right at the end of cooking, boil for at least three minutes to make sure the flour is cooked in
  • Any vinegar is fine but we grew up with malt and that is the taste I most prefer- but what ever is in the cupboard is fine

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