Old-School Tomato Relish

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!

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Old-School Tomato Relish

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Course

Sauces

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

Jars

Ingredients

• 1.5 kilograms organic tomatoes peeled and chopped roughly
• 500 grams organic onions peeled and chopped roughly
• 2 tablespoons organic sea salt
• 3 teaspoons organic curry powder
• 1/4 teaspoon organic ground cayenne
• 2 cups organic brown vinegar
• 1 tablespoon organic mustard powder
• 1 teaspoon organic ground ginger
• organic worcestershire sauce to taste

Course Sauces Prep Time 30 minutes Cook Time 1.5 hours Servings Jars Ingredients 1.5 kilograms organic tomatoes peeled and chopped roughly 500 grams organic onions peeled and chopped roughly 2 tablespoons organic sea salt 3 teaspoons organic curry powder 1/4 teaspoon organic ground cayenne 2 cups organic brown vinegar 1 tablespoon organic mustard powder 1 teaspoon organic ground ginger organic worcestershire sauce to taste

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. In a large bowl or tray, sprinkle the tomato and onions with the salt. leave for about 30 minutes (or traditionally, overnight).
2. In a large pot with a heavy base, add the tomatoes and onions. Add sugar and stir over low heat until sugar dissolves.
3. Turn the heat up and boil for about 5 minutes.
4. Add curry, cayenne, mustard, vinegar and worcestershire sauce.
5. 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.
6. 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.

Recipe Notes

Order you 9kg of organic saucing tomatoes here!