Tomato Relish

Misc
Photo of Tomato Relish
Kathy’s Nana Lamb’s Recipe

Ingredients

  • 12 large ripe tomatoes
  • 4 medium onions
  • Handful of salt (a “woman’s handful”)
  • Malt vinegar (enough to cover)
  • 1 tbsp curry powder
  • 1/2 tbsp mustard powder
  • 5–6 chillies (or 1/2 tsp cayenne pepper)
  • 3 cups sugar
  • Pinch of ground ginger
  • Pinch of ground cloves

Method

  1. Chop tomatoes and onions, then place in a bowl with the salt. Cover and leave for 12 hours.
  2. After 12 hours, pour off the liquid and cover the mixture with malt vinegar.
  3. Sterilise glass jars in the oven at 100°C for 30 minutes. Wash jars first in hot soapy water and rinse well.
  4. Bring the tomato and onion mixture to a boil and boil for 5 minutes.
  5. In a small bowl, mix curry powder, mustard powder, chillies (or cayenne), ginger, and cloves with a little vinegar to form a runny paste.
  6. Add the spice paste and sugar to the pot and boil gently for 45 minutes to 1 hour, stirring occasionally.
  7. Meanwhile, boil the jar lids in water for a couple of minutes.
  8. When the relish is ready and thickened, pour into hot sterilised jars and seal immediately with boiled lids.
  9. Let jars cool. Check that a vacuum seal has formed. If not, store in the fridge and consume within a few months.
  10. Properly sealed jars will last 1–2 years in a cool, dark place.