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
185
What did you think of this recipe?
caryn
sooo easy to make and yummy!
5
Sue
Hi I have made this relish many times using fresh tomato’s and it is lovely. I have a question regarding using tins of tomato’s. Is the 800gms mentioned in recipe two 400gm tins drained OR is the 800gms of tomato’s the weight of tomato’s after being drained ? CHELSEA: Great question Sue, this recipe uses two tins, liquid included.
5
Annette Hutt
5
Hilary Meynell
Very easy recipe and tastes delicious. Great with cheese on crackers.
5
Doreen Clark
5
Dallas
Haven't made it yet and I'm sure it is probably an okay tomato relish, but I have been making what I believe tobean easier and
2
Jacque Gray
Looks amazing and very easy
5
Daisalene Wilkins
I made this relish yesterday and it was easy to make with a great blend of ingredients. Lovel it!
5
Jacqui de Buyzer
This is a simple quick relish to make.i never peel the tomatoes.
5
Phil
WOW! First time ever making chutney and wow! It is so so delicious! I changed the recipe a bit, omitted the cornflour as boiled the tomatoes a bit longer and it was really thick. I also used liquid sweetner as opposed to sugar, and it has turned out so so yummy! Going to be making it again but this time adding things like capsicum etc! Highly recommend it!
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.
Hi I have made this relish many times using fresh tomato’s and it is lovely. I have a question regarding using tins of tomato’s. Is the 800gms mentioned in recipe two 400gm tins drained OR is the 800gms of tomato’s the weight of tomato’s after being drained ? CHELSEA: Great question Sue, this recipe uses two tins, liquid included.
5
Annette Hutt
5
Hilary Meynell
Very easy recipe and tastes delicious. Great with cheese on crackers.
5
Doreen Clark
5
Dallas
Haven't made it yet and I'm sure it is probably an okay tomato relish, but I have been making what I believe tobean easier and
2
Jacque Gray
Looks amazing and very easy
5
Daisalene Wilkins
I made this relish yesterday and it was easy to make with a great blend of ingredients. Lovel it!
5
Jacqui de Buyzer
This is a simple quick relish to make.i never peel the tomatoes.
5
Phil
WOW! First time ever making chutney and wow! It is so so delicious! I changed the recipe a bit, omitted the cornflour as boiled the tomatoes a bit longer and it was really thick. I also used liquid sweetner as opposed to sugar, and it has turned out so so yummy! Going to be making it again but this time adding things like capsicum etc! Highly recommend it!