This sweet 'n' sour relish is a great standby to have with cold meats or barbecues. Keeps well in the fridge for 3-4 weeks.

Ingredients

• 750 grams firm ripe tomatoes
• 2 red onions
• 2 tablespoons salt
• 1 red pepper
• 1 stalk celery
• 1 cup sugar
• 2 tablespoons mustard seeds
• ½ cup cider or white wine vinegar

Method

1. Blanch and peel the tomatoes. Dice finely. Do this by hand. Don't use a food processor as the tomatoes will go to mush.
2. Peel and finely dice the red onions. Put the tomatoes and onions in a non-metallic bowl and toss in the salt. Mix well. Allow to stand for 3 hours.
3. Strain the onion and tomato mixture for 1 hour and discard the salty liquid.
4. Core, seed and finely chop the red pepper. Finely dice the celery. Mix red pepper, celery, mustard seeds, sugar and vinegar into the tomato mixture. Stir until the sugar has dissolved.
5. Pack into dry sterilised jars and refrigerate for 3 days before using. Keep refrigerated.