Developed at a family home in Beechworth, Victoria, this luscious twist on tomato relish will become your new favourite. With so many ABR member five-star ratings, you’d be crazy not to try it!
How to make Beechworth tomato relish: key tips
Plan ahead and don't skip the standing period at the start – the salt will draw out the juices from the tomatoes and concentrate the flavours. You could also cover the bowl in plastic wrap and leave it to stand overnight, if you like.
Simmer your tomato mixture until it reduces to the consistency you would like. If it becomes a little too thick for your liking, simply stir in a small amount of water.
Fill and seal your sterilised jars while the relish is still hot to prevent any potential contamination from occurring.
Key ingredients in this Beechworth tomato relish recipe
You’ll need fresh tomatoes for this relish. Any kind will do, but I prefer red heirloom or roma tomatoes. You could even use cherry tomatoes. Use ripe in-season tomatoes for the best flavour.
Brown vinegar can be used in place of the white vinegar, if you desire. Try not to add too much vinegar when covering the tomato and onion mixture in step 3, or there will be too much liquid later on.
The mustard and curry powders, though you might think a little weird to add to a relish, bring a wonderful depth of flavour. Don’t worry, your relish won’t taste strongly of either powder. Flour might also seem like a strange ingredient, but it will thicken your relish nicely so that it won’t run all over the place when you serve it.
Here are 19 more relish and chutney recipes to relish. This zucchini relish also looks to be a hot favourite.
This recipe was originally submitted by sjh1107, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 2 kg tomato chopped ripe
- 500 g onion sliced
- 4 tbs salt
- 1/4 cup white vinegar
- 750 g white sugar
- 2 tbs mustard powder
- 1 tbs curry powder
- 2 1/2 tbs plain flour
Method
-
Step 1Combine the tomatoes, onions and salt in a large bowl and allow to stand for ½ an hour.
-
Step 2Drain off any excess liquid.
-
Step 3Place the tomato and onion mixture into a large heavy-based saucepan or casserole dish and add sufficient vinegar to just cover the mixture.
-
Step 4Bring to the boil and boil for 10-30 minutes to create desired thickness.
-
Step 5Add sugar and boil for 15 minutes, stirring regularly to ensure mixture does not stick.
-
Step 6Combine the mustard powder, curry powder and flour with 2 soup ladles of the liquid from the pot.
-
Step 7Stir the powder mixture then return it to the pot and stir thoroughly.
-
Step 8Boil the relish, stirring frequently, for at least 15 minutes.
-
Step 9Pour into hot sterilised jars and store in a dark cupboard.
Equipment
- 1 bowl
- 1 saucepan
- 1 glass jar with lid
Recipe Notes
How can I serve this Beechworth tomato relish?
Tomato relish elevates many dishes, including fried steaks and sausages, savoury sandwiches, burgers and bacon and eggs. One ABR member wrote that they would sometimes drain the liquid from half of their relish batch, then thicken it with cornflour to use as a pizza base. Genius!
How do I store Beechworth tomato relish?
This homemade relish should be stored in sterilised jars in a cool dry place away from direct light, such as in your pantry, and then consumed within 6 months. Once opened, the jars will need to be refrigerated and eaten within a month of opening.
Recipe Reviews (24)
JOIN THE CONVERSATION
Log in Register