Homemade Tomato Relish

Instructions

SKIN TOMATOES: Heat a large saucepan of water until boiling. Cut a cross into the base of each tomato, then drop them into the boiling water. Simmer for one minute, then remove with a slotted spoon and drop into a bowl of cold water. When cool enough to handle, remove the skin; it should peel away easily.
SALT VEGETABLES: Core and cut the tomatoes into eighths. Place the tomatoes and diced onion in a large non-reactive bowl (glass, ceramic, plastic, or stainless steel), sprinkle over the salt, stir to combine, cover with clingfilm, and leave for 12 hours or overnight.
COMBINE INGREDIENTS: The following day, drain the tomatoes well through a sieve, pressing down gently to extract the liquid. Do not rinse the tomatoes. Transfer the tomatoes and onions to a large saucepan, along with the chilli pepper, sugar, vinegar, mustard seeds, and chilli flakes.
COOK RELISH: Cook over medium heat, stirring until the sugar has dissolved. Then simmer for one hour, stirring regularly and using a wooden spoon to gently break up the tomatoes. After around one hour, the mixture should be thickened and a rich, deep red.
STERILISE JARS: While the relish is cooking, heat the oven to 120°C / 250° F and wash your jars with hot, soapy water. Place the jars in an ovenproof dish and transfer to the oven for at least half an hour. Put the list in a heatproof bowl and pour over boiling water.
THICKEN RELISH: After the relish has cooked for an hour, mix the flour and curry powder (if using) with 50ml of cold water until smooth. Pour the mixture into the relish, stirring immediately to mix it in well, then simmer for 5 minutes, stirring often to prevent the relish from catching.
JAR: Ladle the hot relish into the sterilised jars, ensuring there is no spillage on the rim (see notes), and seal tightly with the lids. Allow to cool, then label and store in a cool, dark place.

Notes

Australians! Your tablespoon is bigger than the rest of the world, so please only use 1 ½ tablespoons of salt and flour!

Recipe Yield is approximately 1.25 litres depending on how juicy your tomatoes are.

This recipe traditionally includes curry powder, but in recent years, I have preferred to leave it out. You can mix and match spices to suit your tastes, giving you the freedom to create a relish that is uniquely yours. I like a little allspice and extra chilli flakes, but you can experiment how you like!

If you make jams, jellies, chutneys or relishes, do yourself a favour and buy a jam funnel like the one below. They make filling jars cleanly and quickly a breeze.