Tomato relish recipe cwa

Tomato Relish allows you to enjoy your tomatoes for many months.

It is delicious and versatile. It pairs well with many foods, including sandwiches, burgers, cheese plates, and meat pies.

You’ve come to the right place if you want to know how to make Tomato relish at home.

This recipe is based upon the CWA Tomato Relish recipe I found in Nana Ling’s recipe collection and another old-fashioned recipe from a community book.

You can make Tomato Relish even if this is your first time making a relish, jam, or chutney.

A classic Tomato Relish recipe

As I have mentioned, this recipe is based on a combination of two old recipes.

Your mother, grandmother, or great-grandmother may have made these recipes.

You can rely on these recipes, and they can’t be beaten!

This recipe only uses 1 kilo of tomatoes. This recipe makes three small jars.

It is easy to multiply the amounts used in the recipe based on the number of kilos you have.

Tomato Relish – the ingredients

You’ll need the following ingredients to make this recipe:

Cherry tomatoes, ripe tomatoes of any variety
Brown onions
Salt
Caster sugar (or white sugar in general)
white vinegar
curry powder
mustard powder
cayenne pepper
Plain flour (all-purpose flour)
You can find the exact quantities in the recipe card at this post’s bottom.
You can multiply the amounts based on how much relish your want to make.

Peeling tomatoes

Please be aware that –, tomatoes, onions, and salt must stand overnight. Plan and do not skip the fixed period.
Peel the tomatoes first, no matter what type you choose. It may seem not easy, especially when using cherry tomatoes. But it isn’t. Take advantage of this step, as the relish is even more beautiful without the skin.
There’s a better way to peel tomatoes if this is the first time you’ve used a vegetable peeler.
Cover the tomatoes in boiling water for two minutes. Drain the liquid off and wait until it is cool enough to handle.
The skins should now quickly come off using your hands.
If the skin is not split, you can apply some pressure or scratch it a bit, and it will come off.
When using cherry tomatoes, you can pop them out by pressing on the base.

The next step is to let the tomatoes and onion stand for a night.

Chop the tomatoes and onion.
Sprinkle the salt over the ingredients and place them in a baking dish. Cover with a tea towel and let it sit overnight at room temperature.

Next day: How to make Tomato Relish

Pour the liquid from the tomatoes and onions and add them to a pan with sugar and vinegar.
Stirring constantly, heat the sugar over medium-low heat.
Bring the mixture to a boil, then boil it for 10 minutes while stirring occasionally. With a spoon, remove any foam on top.
Combine the mustard powder, cayenne, plain flour, and additional vinegar in a small bowl to form a paste. Add to saucepan, and mix well.
Continue simmering for another 20 minutes. Stir the mixture occasionally to ensure it doesn’t burn at the bottom or stick to the pan.
The mixture should reach a consistency similar to jam.
Pour into sterilized containers and let cool. Store in the refrigerator for up to six months.

Equipment

You can use the hottest cycle in your dishwasher to sterilize three small jars

Ingredients

- - 1 kg tomatoes (ripe of any variety, including cherry)
  - Two medium brown onions
  - Salt 2 Tablespoons
  - 1 1/2 cups of caster sugar (325 grams) or any other white sugar
  - White vinegar, 1 1/2 cups
  - Curry powder, 2 1/2 teaspoons
  - Mustard powder, one teaspoon
  - Pinch cayenne pepper
  - 2 Tablespoons plain flour
  - 1/4 cup white wine vinegar (added for mixing powders to make a paste).

Instructions

- - Peel tomatoes. Soak them in boiling water for two minutes. Drain and let cool down a bit. The skins should be easily separated and peeled off. If the skin is not split, apply pressure or scratch it to make it peel easily. When using cherry tomatoes, you can easily pop them out of their skin if you apply a little pressure to the base of the Tomato. (See video).
  - Chop the tomatoes and onions and place them in a dish. Sprinkle the salt on top and cover with an old tea towel. Overnight, leave out at room temperature.
  - Next day, drain liquid from tomatoes and onions and combine them with sugar and vinegar in a pan.
  - Stirring constantly, heat over medium heat to dissolve sugar. Bring the mixture to a boil, then boil it for 10 minutes while stirring. With a spoon, remove any foam on top.
  - Mix the remaining ingredients to form a paste in a small dish. Add to the saucepan and mix well.
- Continue simmering for 20 minutes more (approximately), stirring occasionally to break up tomatoes. Make sure that the mixture does not burn or stick to the bottom. The mixture should reach a thick, jam-like consistency.