Country tomato relish

Country tomato relish

By
From
The Margaret Fulton Cookbook
Makes
8 x 250 g jars.
Photographer
Geoff Lung

Home-made tomato relish is lovely with cold meats, grilled chops, cheese or in sandwiches.

Ingredients

Quantity Ingredient
1.5kg ripe tomatoes, peeled and chopped
500g onions, chopped
2 cups sugar
2 1/2 cups malt vinegar
1 tablespoon plain flour
1 tablespoon curry powder
A pinch cayenne pepper
1 tablespoon dry mustard
1 tablespoon salt

Method

  1. Prepare the tomatoes and place in a colander over a bowl. Drain, pressing lightly, and reserve the juice in the bowl. Put the tomatoes, onions, sugar and vinegar into a saucepan and simmer, uncovered, until the mixture is thick. Measure the tomato juice and add water to make 3/4 cup. Combine the remaining ingredients with the reserved tomato juice and add to the mixture in the saucepan. Stir until boiling and then simmer for 5 minutes. Spoon into hot sterilised jars and tap the jars on a hard surface to remove any air bubbles. Wipe the rims with a dampened cloth before sealing the jars.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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