Tomato and Onion Relish
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About this recipe:
This is a great condiment to have at hand. It will transform the most boring dishes into rays of sunshine. Make sure you use the ripest tomatoes you can find.
1.5kg ripe tomatoes, scored with a cross on the bottom
700g caster sugar
700g sliced onions
500ml brown vinegar
1 heaped tablespoon mustard powder
1 heaped tablespoon curry powder
3 tablespoons cornflour mixed with 4 tablespoons brown vinegar
30 min › Cook:
1 hr › Ready in:
1 hr 30 min
Plunge tomatoes into boiling water for 30 seconds. Remove and plunge into icy water. Peel off the skins, cut into chunks and place into a heavy bottomed pan.
To the pan, add onions, brown vinegar, mustard powder, curry powder and salt. Bring to the boil, stirring frequently. Reduce heat and simmer.
Thicken with cornflour-vinegar slurry. Pack into sterilised jars whilst hot and seal. How to sterilise jars
Learn how to sterilise jars two ways with our handy
step-by-step guide and video.
I had a glut of tomatoes which I had grown at home and decided to have go at making some chutney. This was the recipe I chose and I absolutely love it. The quantities above make a huge amount, but I love it . I made it at Christmas and it is now nearly March and I still have a load of it left - great.
- 23 Feb 2014
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