Tomato Relish
Posted: Sun Jan 15, 2006 5:19 pm
The second recipe by request. This one is a NZ recipe and one which my mother made throughout our childhood (about 30 years ago). Great memories of coming home from school and smelling it cooking before we even got to the door. The driveway was about 1/3 mile long! It comes out a burnt sienna colour.
12 large tomatoes (peeled on unpeeled)
4 large onions
25g salt
500g brown sugar
Malt vinegar
1 tbsp mustard
1 tbsp curry powder
2 tbsp flour
3 chillies
Cut tomatoes and onions into four or more pieces. Sprinkle with salt and leave overnight. Next day, pour off liquid , put tomatoe and onion mixture into a preserving pan (or large saucepan) with sugar and chillies. Add enough vinegar to cover. Bring to the boil. Simmer 1 1/2 hours. Mix flour, curry powder and mustard to a smooth paste wiht a little cold vinegar. Add to mixture and boil for 5 mins. Put into sterilised jars and seal tightly.
I seem to need to boil it quite a bit longer than 5 mins. It is a thinner viscosity than chutney though - should be spreadable without dripping off the knife. I don't bother peeling the tomatoes either, but that is down to personal preference.
12 large tomatoes (peeled on unpeeled)
4 large onions
25g salt
500g brown sugar
Malt vinegar
1 tbsp mustard
1 tbsp curry powder
2 tbsp flour
3 chillies
Cut tomatoes and onions into four or more pieces. Sprinkle with salt and leave overnight. Next day, pour off liquid , put tomatoe and onion mixture into a preserving pan (or large saucepan) with sugar and chillies. Add enough vinegar to cover. Bring to the boil. Simmer 1 1/2 hours. Mix flour, curry powder and mustard to a smooth paste wiht a little cold vinegar. Add to mixture and boil for 5 mins. Put into sterilised jars and seal tightly.
I seem to need to boil it quite a bit longer than 5 mins. It is a thinner viscosity than chutney though - should be spreadable without dripping off the knife. I don't bother peeling the tomatoes either, but that is down to personal preference.
