This recipe is from my Grandma Alice’s cookbook (1894-1967). My parents and Dad have often talked about her making this relish. I regret not meeting her, but they’ve kept her memory alive. It’s SO GOOD! My mum makes it every year with her home-grown tomatoes. It’s delicious with meat, mashed potato, bread, and butter, or even for breakfast with a fried egg. This recipe yields 7 x 600ml-sized bottles.
Ingredients
- 2.75 kg red (and green) tomato (our preference for all red is the best)
- 910 g onions
- Water 2 Liters (approximately)
- 1/2 cup salt
- Vinegar
- 910 g sugar
- Use two tablespoons of curry Powder.
- Six teaspoons of dry Mustard
- Three tablespoons corn (flour ) ; (may require up to 6 tablespoons).
- One teaspoon mace
- One teaspoon Pepper
- One teaspoon of ground cloves
- One teaspoon Cinnamon
- One teaspoon of ground Ginger
- Nutmeg 1 teaspoon
Instructions
- If desired, tomatoes can be peeled, but it’s not required. To skin tomatoes, use a sharp knife to prick at the skin and then immerse in boiling water for about 15 seconds. After you have removed the tomatoes, you can easily peel the skin.
- Slice tomatoes and tomatoes. Cover them with salt and water, then leave overnight.
- Pour the tomato brine out and then cover them almost entirely with vinegar. Bring the sugar to a boil, and stir well.
- Stir the tomatoes while they are simmering. Mix mustard, cornflour, and curry powder in a small cup. Continue stirring the mixture until it thickens. If you find it needs to be thicker, add more cornflour. Mix well with the vinegar and go quickly to avoid lumps.
- Cook for 30-60 minutes.
- Stir well and add the rest of the ingredients.
- Pour carefully into sterilized hot jars, and seal. I also like to use a Fowlers Vacola as per the instructions.