Homemade Tomato Relish
Got an abundance of tomatoes?
As well as giving them away to family and friends, stocking up a local Pataka / food pantry, or popping them in the freezer, you can also make delicious relish. It's great with cheese,
We’ve adapted this recipe from the team at The Maunu Garden Project.
Makes about 5 1/2 cups. If you have more tomatoes to use up, you can double the recipe.
Approx 2kg of tomatoes (any red type, washed and free of greenery, no need to peel them)
2 brown onions - chopped
2 teaspoon Chilli flakes (optional – put in as much or as little as you want to suit your taste)
1 Tbsp curry powder
1 Cup Malt or white vinegar ~ put a couple of Tbsp to one side
1 Tbsp Salt
1 Tbsp Black pepper
1 Cup raw or white sugar
2 Tbsp corn flour
Chop up tomatoes and onions
You don’t need to drain the tomatoes – just place them straight into a large pot with onions
Add spices, vinegar (less 2 tablespoons), salt & pepper
Bring to a boil and boil for about 15 minutes
Stir in sugar until dissolved
Boil gently for another 1.5 hours
Mix cornflour with remaining vinegar and add to the mix to thicken
Cook on low heat for another 45 minutes – 1 hour
Remove from heat, pour into sterilised jars or bottles and seal with lids.
Allow to cool and store in a cool, dark place.
Once opened, store the relish in the fridge.
Bottle / jar preparation
1. Wash thoroughly in hot soapy water, rinse and drain.
2. Heat using the oven, boiling water, dishwasher or microwave.
Place on oven racks, with space between them and heat at 120C for 10-15 minutes.
Or put them through a hot cycle in your dishwasher.
Or place jars and lids in a deep saucepan over high heat on the stove top. Cover with cold water. Bring to the boil. Reduce heat to medium and boil for 10 minutes.
If the jars are damp, allow them to air-dry or pat dry with a clean tea towel.
Or wet the glass jars and cook on high for 60 seconds in microwave. To sterilise metal seals or lids, pop them in boiling water in a container on the benchtop for 5 minutes then remove and dry.