- 1.5 kilograms ripe juicy tomatoes
- 1 kilogram onions, peeled and finely diced
- 2 tablespoons salt
- 1 kilogram sugar
- 2 cups vinegar
- 1½ tablespoons curry powder
- 1½ tablespoons mustard powder
- ½ teaspoon cayenne pepper
This is my Mum’s recipe and the secret lies in the curry powder. It is delicious baked on a leg or shoulder of mutton or lamb.
- Cut the core out from the tomato and cut a small cross through the skin only at the top of each tomato
- Plunge into boiling water for one minutes and then plunge into iced cold water to blanch. Peel away the skin.
- Dice the tomatoes roughly and place in a non-metallic bowl with the dice the onions and salt. Cover with a clean tea-towel and leave to stand overnight or for at least 8 hours
- Thoroughly strain off the salty liquid by placing the tomato mix in a colander and leaving for 1-1 ½ hours. Do not be alarmed at how much liquid there is, salting is done to draw out excess moisture and therefore preserve.
- Put the tomato mixture into a large jam pan or stock pot- size saucepan with the sugar, vinegar, curry and mustard powders and cayenne pepper.
- Simmer for 1 hour or until a nice thick colour (says Mum). That means thick and deep brown red in colour. Stir frequently to prevent catching.
- Remove from the heat and stand the pan on a heavy board. Carefully bottle into hot sterilised jars, cover with a clean tea towel and seal when cold.
- Add about 8 cloves chopped garlic if wished Add 1 cup sultanas if wished. If you would like a thicker relish, thicken with 2 tablespoons flour made to a paste with a little water just before cooking time is finished. Boil 3 minutes to ensure the flour is well cooked in.
- Use any vinegar you have to hand. My Mum only ever had malt to hand so that is the taste I prefer, but distilled, white wine or cider vinegar is all fine to use. - If you would like a thicker relish, combine 2 tablespoons of flour with a little water to make a paste and add just before cooking time is finished. Boil for 3 minutes to ensure the flour is well-cooked in.