A year-round recipe that is just as good with tinned tomatoes. Simple and delicious.
It’s the perfect companion for cheese, cold meats, or a classic sausage roll. Whether you spread it on a sandwich or dollop it onto a ploughman’s platter, this relish is a pantry essential that will be requested again and again.
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Reviews
195
What did you think of this recipe?
Lorraine Twidle
Very easy
5
Jess
Delicious recipe I use as a base and add other stuff like chilli capsicum cucumber soo good recommended
5
Sandra Biddle -Tawhara
Very easy recipe and a delicious relish
4
Christine Barrett
Making this again today. Using up a successful season of sweet 100 tomatoes. I add the salt and let the sqashed tomatoes sit for an hour. Beautiful on hot cheese scones.
5
Ian Dyer
Brilliant, especially as a dip for tortilla chips for example. I would like to the ingredient in mls or fluid ounce as I'm not used to 'cup' measurements
5
Donna Duff
I always make this one. Absolutely easy and tasty.
5
Jen
Excellent recipe, I drained the tomato but next time I’ll leave with juice! Added Chilli and mustard seeds and a few raisins, didn’t need so much cornflour might even leave out next time
5
Ju
Easy recipe but I didn't strain the tin tomatoes coz it was a thick one so I just added a little more corn flour and cooked a little longer until it was thick
5
Karan
A great recipe although I did cook it for longer the second time round.
5
W White
Have used this recipe multiple times with success. Always asked for a jar next time I make it. Have also added chilli flakes and banana chilli’s from my garden for extra hit. Great with everything from meats to scrambled egg.
Fresh tomatoes: cut a small cross on the top of each tomato, place in large bowl and cover with boiling water. Leave for a minute. Drain and rinse with cold water, peel off skins.
Tinned tomatoes: drain off juice and set aside.
Roughly chop the tomatoes; finely chop the onions and garlic. Place the tomatoes, onions, garlic, Chelsea Raw Sugar, vinegar and salt in a large saucepan and bring to the boil. Reduce to a medium heat and gently cook for 15-20 minutes.
Mix the curry powder, mustard powder and cornflour with the extra vinegar to a form a smooth paste. Stir into the tomatoes and cook until thickened.
Spoon into warm, sterilised jars and seal. Refrigerate once opened.
Makes 700-800ml.
Frequently asked questions
Can I adjust the spiciness of tomato relish?
Yes, you can modify the spiciness of tomato relish to suit your taste. Just adjust the amount of curry powder or add fresh chilies during cooking. For a milder version, reduce the curry powder or leave it out entirely.
Delicious recipe I use as a base and add other stuff like chilli capsicum cucumber soo good recommended
5
Sandra Biddle -Tawhara
Very easy recipe and a delicious relish
4
Christine Barrett
Making this again today. Using up a successful season of sweet 100 tomatoes. I add the salt and let the sqashed tomatoes sit for an hour. Beautiful on hot cheese scones.
5
Ian Dyer
Brilliant, especially as a dip for tortilla chips for example. I would like to the ingredient in mls or fluid ounce as I'm not used to 'cup' measurements
5
Donna Duff
I always make this one. Absolutely easy and tasty.
5
Jen
Excellent recipe, I drained the tomato but next time I’ll leave with juice! Added Chilli and mustard seeds and a few raisins, didn’t need so much cornflour might even leave out next time
5
Ju
Easy recipe but I didn't strain the tin tomatoes coz it was a thick one so I just added a little more corn flour and cooked a little longer until it was thick
5
Karan
A great recipe although I did cook it for longer the second time round.
5
W White
Have used this recipe multiple times with success. Always asked for a jar next time I make it. Have also added chilli flakes and banana chilli’s from my garden for extra hit. Great with everything from meats to scrambled egg.