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
- Rhoda always peels her tomatoes. For instuctions on how to peel tomatoes go to How to peel tomatoes
- for instructions on sterilising jars go to Sterilising Jars (The Easy Way)
- Author
- Aileen Sorohan
Ingredients
- 1.5 kilograms ripe tomatoes skinned, chopped finely
- 500 grams brown onions skinned, chopped finely
- 1/4 cup salt
- 3 cups white vinegar
- 3 cups white sugar
- 1 tsp dry mustard
- 1 dessert spoon curry powder
- 4 tbsp flour plain
Instructions
- Chop the tomatoes and onions finely and put into ceramic/glass bowl.
- Sprinkle with salt, cover with plastic wrap and stand overnight.
- The next day, drain off the water. Put vegetables, vinegar & sugar in a pot. Bring to the boil and simmer until soft.
- Mix together mustard, curry powder and flour with a little vinegar to make a paste. Add to tomato mixture & cook until the mixture thickens.
- Pour the hot relish into sterilised jars and put the lids on.
Comments
Greg - 6/9/2019
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?