Tomato Relish
Jamie Milverton's Tomato Relish.
Tomato Relish
   2.5kg skinned, diced tomatoes
   1.25kg sliced or diced onions
   1.5kg sugar
   1.2 litres malt vinegar
   2 tsp salt
   4 ½ tsp mustard seed yellow (can use black or both)
   4 ½ tsp curry powder
   5 tsp cornflour and water to mix it

Skin tomatoes by coring and cutting a cross on top. Pour boiling water over and leave until cool enough to handle. They are now very easy to skin.
   Boil all ingredients together for about 1 hour or until tender.
   Thicken with cornflour (mixed with a little water to a thin paste). Stir in and cook a further 5 minutes, stirring all the time.
   Pour into sterilised, clean jars, filling just under the lip, then seal.

Note: If you like a chunky relish, cut the tomatoes in large pieces. For a finer relish, cut the pieces smaller.
Letter to Editor
print
pdf
Email a friend



Back