This recipe for old
fashioned tomato relish is an old Australian recipe that is easy to make and
will compliment any meat. This tomato
relish is wonderful on hamburgers, beef and lamb sandwiches or wraps.
It’s a great way to preserve excess tomatoes and onions from the garden saving money and reducing food waste.
First scald the tomatoes by cutting a cross on the base of each tomato then place a few at a time into boiling water. Count to 10 then remove and set aside while you scald the rest. The skin should start to peel back from the cross and look a little withered.
Next peel the skin off the tomatoes then dice and place in a large bowl. Some of my tomatoes were small cherry tomatoes so I skipped the peeling step as they were so small.
Peel the onions then thinly slice. Put in the bowl then add the salt and toss together. Cover then store in the fridge overnight.
The next day drain off as much of the water as you can then transfer the tomato onion mix to a large saucepan. Add the vinegar then bring to a boil and cook uncovered for 30 minutes over medium heat.
Mix together the flour, curry powder and mustard powder then add enough vinegar to make a thin runny paste. Put in the pot while stirring then add the sugar. Cook over medium heat for a further 30 minutes uncovered stirring frequently or it will burn.
Put a clean large funnel into a sterilised jar then fill with the relish leaving 5 mm (1/4 inch) gap at the top.
Secure the lid then fill the rest. Process jars in a boiling water bath for 10 minutes. The jars must sit on a rack in the saucepan and the water level should be above the top of the jars, preferably an inch above.
Take out, let cool then label with the date. If your lids have the circle indents, they will pop as they cool indicating an airtight seal has formed. This relish will be good for up to 2 years if stored in a cool dark place.
It is important to measure the tomatoes first then increase or decrease the other ingredients proportionately to ensure you have the right ratio of acid and salt.
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Old Fashioned Tomato Relish
Serves: 18 Servings
Amount Per Serving:
% Daily Value*
Total Fat0.57 g
Saturated Fat 0.09 g
Trans Fat 0g
Total Carbohydrate64.96 g
Dietary Fiber 3.4 g
Sugars 57.54 g
Vitamin A 1261 IU
Vitamin C 26.3 mg
Calcium 39 mg
Iron 0.79 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
If you don’t have a funnel with a wide enough spout. Try this funnel from Amazon. It comes in handy for canning. (Paid link)
How to Sterilise Jars and Lids
Place jars on a rack in
a tall saucepan then fill each jar with hot water so they don’t float. Continue filling the saucepan with water
until the level is above the jars. Place
the lids in the water then bring to a boil.
Continue to boil for 10
minutes then remove from the heat and carefully take out of the water with clean
tongs emptying the water out of the jars.
Place jars and lids on a baking tray then place in a preheated oven at
least 100°C (215°F) until ready to fill.
If you are short like me it is easier to put the tall saucepan
in the sink to be able to remove the jars.
I use tongs with rubber ends and have a tea towel ready to grab the jar
as soon as it’s out of the water.