Capture the essence of summer in a jar, long after the tomato season has passed by, with this gorgeous tomato relish.
Simple to make, and equally delicious with meats and vegetables, you may find you need to make more than 1 batch.
- 1 kilo super ripe tomatoes, chopped into 8ths (you can peel for a finer relish or leave skin on)
- 350g brown onion, chopped
- sea salt
- 450g brown sugar
- 2 tsp curry powder
- 2 tsp yellow mustard seeds
- 500g malt vinegar
- 2 Tbs potato or corn flour (starch)
- Sterilise your jars: Wash in hot soapy water, rinse. Turn upside down on a wire oven rack and heat for 20 minutes at 120C. Wash and dry the lids thoroughly.
- Mix the chopped tomatoes and the chopped onion. Sprinkle with salt and place in a colander for at least 1 hour or overnight to drain.
- Pile the tomatoes and onion into a heavy-based pan and add in the sugar, curry powder, mustard seeds and vinegar. Simmer the mixture, stirring occasionally for an hour.
- Place the potato or cornflour and a little extra vinegar into a small bowl and stir to combine. Add to the tomato relish and cook for another 10 minutes.
- Carefully spoon the relish into your prepared hot jars. Seal immediately and turn them upside down on a tray for 10 minutes.
- Allow to cool
- Store in a cool dark pantry for up to 3 months. Once opened, store in the fridge and use within 1 month.