Recipe type: Relish
Serves: 2 Litres
Our family tomato relish recipe, supposedly a family secret since time immemorial. So much so, that The Girl wasn't allowed access to the recipe until she officially joined the family. Many years later when we asked if we could share the recipe with The Girl's Mum we were met with confused faces...turns out it was out of the Women's Weekly magazine from the 1970's. We've modified the basic recipe and now use ingredients that are more in line with our way of eating. Brown vinegar for instance is often just white vinegar with colour added and malted vinegar is made from barley and shouldn't be consumed by those with a gluten intolerance (as is the current medical advice). We also source our spray free tomatoes direct from the producer these days and my goodness does that increase the flavour. Your local Farmer's Market is a great place to look. Having said that, any tomato will do if you're pressed and even canned tomatoes work well if you really need to use them. We also used our Thermomix to chop the onions and tomatoes...which was a great help. Here's our updated version for your perusal. Enjoy!
- 1kg brown onions
- 2.7kg ripe tomatoes
- 1 tablespoon of your chosen oil (we use tallow, lard, olive oil, macadamia oil or coconut oil)
- 1kg coconut sugar or rapadura (you can also use white sugar)
- 2 tablespoons good quality (no nasties) curry powder
- 3 tablespoons mustard powder
- ½ teaspoons cayenne pepper
- 600 - 750ml apple cider vinegar (you can use brown vinegar) - taste once it's been cooking for a while and add more if you like. Add more sugar if you find it too acidic.
- 1 tablespoon fine pink Himalayan salt
- Chop the tomatoes and onions. If using the Thermomix chop onions on speed 6 - 7 for 5 seconds (it depends on how chunky you'd like your relish to be) and place them in the pot. Chop your tomatoes on speed 5 for 5 seconds in three batches. Add them to the pot.
- Set aside 100mL of the vinegar to mix the spices later.
- Add oil to a large stock pot, add the onions and sweat for a few minutes (they don't be soft).
- Add the tomatoes, salt and 500mL of the vinegar and bring to the boil.
- Add sugar and boil well until it thickens (this depends on your desired consistency).
- Mix curry, mustard and cayenne pepper in remaining 100ml of the vinegar, mix until smooth and then add to the relish.
- Cool and then bottle into sterilized jars.
You could change up the spices in the relish or even add additional curry spices to your curry mix. Sultanas, currants and raisins are also a lovely addition.