As promised last week here is my Tomato Relish recipe.  I have used the recipe from Sally Wise’s book A Year In A Bottle.  Due to the amount of tomatoes I had, I doubled the recipe but I think I stuffed up the quantities, as my relish turned out quite runny.  😦

I was also cooking under duress – it was a crazy hot afternoon, and I kept realising I didn’t have specific ingredients.  I jumped in the car and zoomed down to Lipscombe Larder to get onions and curry powder.  I had no sooner returned home when I realised I didn’t have enough vinegar.  Grrr … back in the car.  Poor planning on my part!

Tomato Relish

• 2 kg tomatoes, finely chopped
• 500 g onions, finely chopped
• 2 cooking apples, peeled, cored and finely chopped
• 2 garlic cloves, peeled and crushed
• 2 tbsp salt
• 3 tsp mustard powder
• 3 tsp curry powder
• 500g sugar
• 3 cups white vinegar
• 1 tbsp cornflour
• 1/2 cup of vinegar, extra

Method

• Place tomatoes, onions, apples, garlic, salt, mustard and curry powder, sugar and vinegar in a large saucepan
• Bring to the boil, stirring until sugar is dissolved, and continue to boil for 1 1/2 hours
• Mix cornflour to a paste with extra vinegar, add to tomato mixture and stir until thickened
• Pour into sterilised jars and seal immediately
• Eat at once or store in a cool, dry and dark place for up to 1 year
• Makes approximately 2 kg

I was then bottling my ‘runny’ relish at 10 pm at night.  My first ‘relish’ experience wasn’t the most rewarding!