My pop was known for his tomato relish. You could say it was his secret recipe. Ever since he passed away the whole family has been reminiscing about him and his relish that we would devour in seconds. The other day we stumbled across his recipe whilst going through some old cookbooks. It’s a fantastic accompaniment and perfect on crackers with cheese or on some homemade bread. Every mouthful reminds me of my pop.
- 3kg ripe tomatoes
- 4 large brown onions
- 5 cups brown vinegar plus 2 tbsp. extra
- 750g castor sugar
- 2 tbsp. curry powder
- 1 ½ tsp. mustard powder
- ½ tsp. cayenne pepper
- 1 tbsp. plain flour
- 2 tbsp. salt
- 1. De-core and skim tomatoes. (To skim, place tomatoes in boiling water for 30 seconds, remove and place them straight into an ice bath aka blanching). You can keep the seeds in the tomatoes, just remove the white hard centre. Cut tomatoes in half.
- 2. Peel and thinly slice onions.
- 3. In a large bowl combine the tomatoes and onions together. Sprinkle with salt, cover and stand overnight.
- 4. The next day, drain the liquid from the tomatoes and onions into a stockpot or large saucepan. Add the vinegar and simmer for 20 minutes.
- 5. Mix the curry and mustard powder together with 1 tbsp. of vinegar to make a paste. Add to the stockpot/saucepan. Add sugar and cayenne pepper and simmer for an hour.
- 6. Mix flour with 1 tbsp. vinegar and add to mixture. This will thicken the relish. Simmer for another 5 minutes or until mixture resembles a jammy consistency.
- 7. Sterilise 8 X 250ml jars along with the lids with boiling water or fill jars half way with water and microwave for 5 minutes. Spoon in relish. Store in refrigerator.
- The relish will keep for a few months if sealed tightly in the fridge.