If you’ve ever had the pleasure of eating homemade tomato relish, you will know that it is hands-down sooooo much tastier than store-bought relish. If you have some spare hours on a weekend, it is definitely worth making a batch of this tangy condiment for enjoying with steak, sausages, chicken, fish and even eggs!
How to make tomato relish: key tips
Begin this recipe a day ahead as you’ll need to peel and slice the tomatoes and onions, then leave the slices covered in salt overnight. Salting the tomatoes causes them to release their juices, making them less watery and more intensely flavoured.
This recipe suggests adding a cornflour slurry to thicken the relish, however you can also simply continue cooking to reduce the liquid to the consistency you desire. Salting the tomatoes overnight will help reduce any excess liquid, too.
Key ingredients in this tomato relish recipe
Tomato season in Australia is from late summer to early winter. If you’re growing your own, this would be the perfect time to make your relish. Of course, you can buy tomatoes all year round at the supermarket, but in-season tomatoes will always taste better.
To peel tomatoes, use a small sharp knife to score a cross in the base of each tomato, then blanch in boiling water for 30 seconds. Drain and then refresh the tomatoes in iced water, before peeling.
Curry and mustard powders, plus cayenne pepper, give this relish a wonderful spicy kick and makes it a perfect match for all kinds of meats and egg. You can swap the cayenne for ½ teaspoon ground chillies, if you like.
Have a thing for relish? Try this collection of our favourite relish recipes that stretch from beetroot to cucumber and beyond. Mastered relish? You might like to move on to these delectable chutney recipes.
This recipe was originally submitted by bryan paten, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 4 kg tomatoes ripe
- 1 1/2 kg onions
- 3/4 cup salt
- 1 1/3 kg sugar
- 3 tbs curry powder
- 4 1/2 tbs mustard powder
- 3/4 tsp cayenne pepper
- 1 L Woolworths Essentials White Vinegar
- 1 tbs cornflour
Method
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Step 1Peel and slice tomatoes and onions.
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Step 2Sprinkle salt over the tomatoes and onions and leave overnight.
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Step 3The next morning, pour off the liquid.
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Step 4Place tomatoes and onions in a large pot and cover with vinegar.
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Step 5Add the sugar and bring the mixture to the boil. Boil rapidly for five minutes.
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Step 6Combine all the spices and stir into the relish mixture.
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Step 7Boil gently for one hour, removing scum progressively and stirring frequently.
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Step 8To thicken the relish, add the cornflour to a little water and mix to a smooth paste.
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Step 9Add a little of the hot liquid from the relish mixture until the paste is the consistency of thin cream.
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Step 10Add the paste to the relish mixture and stir continuously for around 5 minutes until it thickens.
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Step 11Bottle into hot, sterilised jars and seal when cold. Makes approximately 12 medium-sized jars.
Recipe Notes
How much tomato relish does this recipe make?
This recipe makes 12 medium-sized jars of tomato relish, which is enough to have some stashed in the pantry, while gifting some to family and friends.
How do I sterilise jars for this tomato relish?
Place clean jars and lids in a deep saucepan, cover jars with water, then bring to the boil over high heat. Reduce the heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Using metal tongs, transfer jars and lids to the tray and allow to air dry. You can also sterilise the jars in the dishwasher on the hottest cycle.
How long can I keep tomato relish?
Unopened jars will keep in a cool dry pantry for up to 12 months. Opened sterilised jars of relish will keep in the fridge for up to 6 months.
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