Old-Fashioned Tomato Relish – Page 2

1. Prepare the Tomatoes & Onions:

Score a small “X” on the bottom of each tomato. Place them in a large bowl and cover with boiling water. Let them sit for 2 minutes, then drain and transfer to a bowl of cold water. The skins should now peel off easily.
Roughly chop the peeled tomatoes and onions. Place them in a large tray or bowl.

2. The Overnight Rest:

Sprinkle the salt evenly over the tomato and onion mixture. Cover with a clean tea towel and leave to rest at room temperature for at least 8 hours, or overnight. This step draws out excess liquid and concentrates the flavour.

3. Cook the Relish:

The next day, drain the tomato and onion mixture in a colander, discarding the liquid that has been released.
Transfer the drained mixture to a large saucepan. Add the sugar and the 1 ½ cups of white vinegar.
Heat over medium, stirring until the sugar completely dissolves. Bring to a gentle boil and cook for 10 minutes, stirring occasionally. Use a spoon to skim off any foam that rises to the surface.

4. Thicken the Relish:

In a small bowl, whisk together the curry powder, mustard powder, cayenne pepper, and flour. Gradually add the extra ⅓ cup of vinegar, whisking continuously until a smooth, lump-free slurry forms.
Slowly stir the slurry into the simmering tomato mixture.

5. Simmer to Perfection:

Reduce the heat to low and simmer gently for about 20 minutes, stirring frequently to prevent sticking, until the relish has thickened to a jam-like consistency.

6. Jar and Store:

Carefully pour the hot relish into sterilized jars. Seal immediately with lids.
Allow the jars to cool completely at room temperature. The lids should pop, indicating a good seal.
For best quality and food safety, store the sealed jars in the refrigerator. The relish will keep for several weeks.

Sterilizing Jars: Wash jars and lids in hot, soapy water, then place them in a 130°C (265°F) oven for 20 minutes, or run them through a dishwasher cycle just before filling.
Spice Level: The cayenne pepper adds a subtle warmth. For a spicier kick, you can double the amount.
Consistency: If your relish isn’t thickening after 20 minutes, mix an extra teaspoon of flour with a tablespoon of vinegar and stir it in, then simmer for another 5-10 minutes.