Tomato Relish

3:10 pm on 30 March 2012

Tomatoes are full of flavour in late summer. This is the time to make some tomato relish which will taste really good when served with burgers, sausages, filled rolls and sandwiches, etc.


  • 1 Kg ripe red tomatoes
  • 2 or 3 large onions, finely chopped
  • 2 cups sugar
  • 1 cup malt vinegar
  • 1 Tbsp each salt, mustard powder, curry powder and maize cornflour
  • 1/4 cup of additional malt vinegar


Cut a v in the stem end of each tomato, and remove it. Put the tomatoes in a bowl and pour on boiling water to cover. Leave for 45 - 60 seconds, then drain off the hot water and cover with cold water. Leave for about a minute, then drain, and remove the skins from the tomatoes.

Halve the tomatoes crosswise, then scoop out, remove and discard most of the tomato seeds, and cut the tomato flesh into 1 cm cubes, and put in a large pot.

Halve and peel the onions, cut them into very small cubes and put them in the pot with the cubed tomatoes. Add the sugar, the first measure of vinegar and the salt, bring to the boil and cook gently for 15 minutes.

Meantime, mix the mustard, curry powder and cornflour with the second measure of vinegar and stir well. When the tomatoes and onion have cooked for 15 minutes, stir this mixture into the tomatoes, etc. and cook for five minutes longer.

Pour the hot relish into clean, heated jars and top immediately with boiled, screw-on  metal tops OR keep the relish in the refrigerator in screw-topped bottles. (Once you have opened the sealed jars of relish, keep them in the refrigerator.)

From Afternoons with Jesse Mulligan

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