Tomato Relish

Source & History

This is Rhoda’s tomato relish – Glenda made some the other day and found that the amount of salt in the recipe made the relish too salty. So in this version the boss (Rhoda) has suggested that we adjust the amount of salt by halving it. If it’s not salty enough – add a little more.

The tomato relish can be used with meat, as part of an antipasto or with crackers & cheese.

Note

Tomato Relish

By Aileen Sorohan Published: March 16, 2013

    Source & History This is Rhoda's tomato relish - Glenda made some the other day and found that the amount of salt in the recipe …

    Ingredients

    Instructions

    1. Chop the tomatoes and onions finely and put into ceramic/glass bowl.
    2. Sprinkle with salt, cover with plastic wrap and stand overnight.
    3. The next day, drain off the water. Put vegetables, vinegar & sugar in a pot. Bring to the boil and simmer until soft.
    4. Mix together mustard, curry powder and flour with a little vinegar to make a paste. Add to tomato mixture & cook until the mixture thickens.
    5. Pour the hot relish into sterilised jars and put the lids on.
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      Recent Blog Post: Potato Salad

      One thought on “Tomato Relish

      1. Greg says:

        What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor?

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