TOMATO RELISH

 TOMATO RELISH

This was my first time using this recipe, so I'm hoping it will turn out OK.  This will keep for months in sealed bottles or jars.

 

 

 Ingredients:

2kg ripe tomatoes, cored and chopped (you don't need to peel them, which I didn't, but next time I think I will!)

2 large onions, peeled and chopped

1 tbsp salt

1 tbsp curry powder

1 tbsp mustard powder

1 tsp chilli flakes (optional)

250ml of malt vinegar or white wine vinegar

200g sugar

2 tbsp cornflour

1 tbsp cold water

Method:

Place the tomatoes and onions in a big plastic bowl and sprinkle with the salt. Leave to stand for at least 4 hours and up to 12 hours.  Strain off the liquid and discard the liquid produced.  Place drained tomatoes and onions in a large preserving pan with curry powder, mustard powder, chill flakes (if using) and vinegar.  Bring to the boil and boil about 15 minutes.  Stir in the sugar until dissolved, then continue to simmer gently for about an hour.  

 

 

 

 

Mix cornflour to a paste with cold water. Stir into the boiler sauce until very slightly thickened (about 2 minutes).  Remove from heat and pour into sterialised jars or bottles and seal with lids.

I found that I did not need to use the cornflour as it was already thick enough, but I suppose it depends upon your tomatoes.