Get out your jars, it’s canning time! Ok well not yet – February is probably more traditional – but if you can’t wait to get stuck into some nanna-like chutney-making, this is for you.
Psst… it makes excellent christmas presents. My dad would probably fire me if I ever tried to give him anything else!
Print Recipe Old-School Tomato Relish
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In a large bowl or tray, sprinkle the tomato and onions with the salt. leave for about 30 minutes (or traditionally, overnight).
In a large pot with a heavy base, add the tomatoes and onions. Add sugar and stir over low heat until sugar dissolves.
Turn the heat up and boil for about 5 minutes.
Add curry, cayenne, mustard, vinegar and worcestershire sauce.
leave at a high-simmer/low boil for about 1 hour, tasting as you go until you find the right flavour and consistency. Don't be afraid to adjust, but do leave it for about an hour before you do.
Bottle and leave in the fridge, or bottle piping-hot into sterilised jars and leave to cool, untouched. This should seal them well enough to be shelf-stable for at least 1 year.
Order you 9kg of organic saucing tomatoes here!