11 April 2010

SPICY TOMATO RELISH

A reliable and tasty recipe I have inherited from my mother, Patricia Stevens. This relish is fabulous on crackers with aged cheddar, or to serve with cold meats.

• 1.5kg tomatoes, skinned and chopped
• 750g onions, finely chopped
• 1 tablespoon salt
• 1 litre vinegar (approx)
• 500g sugar
• ½ half teaspoon ground cayenne pepper
• 1 teaspoon mustard powder
• 1 tablespoon curry powder

Put the tomatoes and onions in a bowl and sprinkle over the salt. Allow to stand for 12 hours. After this time, drain off the liquid and discard it. Put the tomato and onion into a large saucepan with enough vinegar to cover the pulp. Ring this to a boil. Stir in the sugar, off the heat with the cayenne, mustard and curry powder. Boil until the mixture thickens, stirring occasionally with a wooden spoon, (about 45 mins to 1 hour.) Bottle into sterilised jars. Fills 4-5 medium jam jars.

Recipe by Lauraine Jacobs