Ever wanted to make your own homemade relish!? Well, here’s your chance!
Last week I got a bunch of free organic seconds tomatoes, and I thought for a moment – what could I make with all these? Then, I thought – relish! I love relish, and I’ve often thought I must give it a go. So, I messaged my Mum to see if she had a good recipe. Lucky for me, she promptly sent one back and here it is! I have modified it a bit, though I know you will be thrilled by Mum’s Tomato Relish! – we certainly were!
This recipe does take a bit of time, and you have to do a little bit of pre-preparation (like soaking the tomatoes and onion), but it’s so worth it, and there’s something so satisfying about making your own preserves. Not to mention the large yield this recipe creates that will last a good amount of time.
I really love making preserves or pickles around Christmas time and gifting them to my friends and family. There’s a certain joy of gifting people with handmade goodies. I always find it so lovely when someone’s gone to that extra special effort to make you something handmade.
Mum’s Tomato Relish compliments so many things! – Burgers for instance. Savoury Turnovers too. Also, Vegan sausages, sausage rolls, etc. It’s amazing on crackers with some vegan cheese! It keeps for a long time if stored in air tight jars and decorates your shelf or cupboard with that beautiful home made feel.
If you’re reading this Mum – Thank You for the recipe for this Mum’s Tomato Relish! Love you!! ?
We’ve got a really cool recipe in our Christmas in July bonus recipes that we are posting tomorrow night that this relish would go perfectly with! So, stay tuned for that!
Please share this if you like it!
- 1.5 kilos tomatoes peeled and chopped
- 4 onions peeled and chopped
- 1/2 cup salt
- 2 cups malt vinegar
- 2 cups Brown sugar firmly packed
- 2 fresh chillies finely chopped
- 1 TBsp fresh ginger chopped
- 2 TBsp plain flour
- 1 TBsp curry powder
- 1 TBsp seeded mustard
Put chopped tomato and onion in a large bowl and cover with half the salt (I used murray river salt flakes for this). Leave overnight or for 6-8 hours at room temperature
Drain off any liquid then place the tomato mixture into a saucepan with 1 cup of the malt vinegar. Bring to the boil and then reduce to low and simmer for 30 minutes
Add sugar, ginger and chilli and then simmer, stirring occasionally for 1 hour
Mix flour, curry powder and seeded mustard with remaining cup of vinegar and stir into mixture. Cook for 3-4 minutes until thickened. Pour the relish into sterilised jars