Tomato relish is great to have with Krispy Fried Chicken drumsticks ( or any chicken for that matter ), ham or silverside. It's also wonderful in a cheese and meat sandwich.
3 kilos of tomatoes - diced
8 medium onions - peeled and diced
4 tablespoons of salt
4 1/2 cups of malt vinegar
4 green chillies - de-seeded and very finely chopped
4 cups of brown sugar
1 1/2 tablespoons of curry powder
2 tablespoons of Dijon mustard
4 tablespoons of plain flour
1/2 cup of water
Place the tomatoes and onions into a large plastic or glass bowl
Sprinkle with the salt, mix, cover with cling wrap and leave for 12 hours ( overnight )
Drain off any excess liquid
Place the tomatoes and onions into a very large saucepan ( or two ) and add the sugar, vinegar and chillies.
Gently boil for 1 1/2 -2 hours stirring occasionally until the liquid has reduced a little.
Mix the flour, water, Dijon mustard and curry powder into a smooth paste in a measuring jug or glass bowl.
Very slowly add the paste to the tomatoes while stirring constantly.
Gently boil for another 10 - 15 minutes.
Spoon or pour into sterilised glass jars and seal immediately.
The relish will keep for up to one year in a cool dark place.
Refrigerate after opening and consume within a few weeks.
NOTES -
* I once made this recipe without doing the overnight draining process ( I forgot ). So I added the tomatoes, onions and 1 tablespoon of salt to a large saucepan then continued with the recipe as per usual. It still worked out just fine.
* Feel free to add more chillies if you like it hot. I don't like chillies at all but with four in the recipe, you don't really notice them.
* Make your own brown sugar to save some money. The recipe is in the recipe section under mixes.
* Malt vinegar is a type of brown vinegar. The label on the container must say malt.
* Sterilise the jars in an oven on about 150 degrees Celcius for approx, 30 minutes.
* The original recipe was given to me from a book. I've adjusted it to suit my family's tastes. Feel free to change it to suit your own tastes.
* This recipe is a double batch of the original version. I doubled it to save time and to fill more jars.
* From memory, you need at least 10 - 15 small / medium sized jam / relish/ pickle jars.
* Remember, when bottling relish, the lids will retain some of the smell after washing. I don't use these jars for anything other than relish..
* This relish makes a wonderful present when you add a hat ( material circle ) and gift tag. It's also great to give with homemade pita chips.
Hi Wendy,
ReplyDeleteYum, yum and more yum! Love this recipe. The bottle I bought from you, we are having some with cheese and crackers for afternoon tea. I've just about run out so I am making this tomorrow .
Thanks,
Maureen
That looks mouthwatering Wendy! Mimi xxx
ReplyDeleteSounds like a delicious recipe! We have a super hot chilli planted at the moment so I think this would be a perfect recipe to share with the people who like a bit of heat in their relish in my life. :) xx
ReplyDeleteDelicious! Very similar to my recipe. For a gluten-free relish the malt vinegar can be substituted with half white and half apple cider vinegar. I omit the flour and just cook for longer but I suppose you could try gf flour or cornflour to thicken.I would love a post on your price book(not sure what you call it!) how to set it out etc.
ReplyDelete