( MAKES about 5½ cups )
Photo by Annabel Langbein media
This relish is such an old-fashioned recipe but it's a favourite that I'd hate to be without. There's nothing quite like it with a cracker and a slice of tasty cheese.
- Place tomatoes and onions in a non-corrosive stainless-steel or plastic container and sprinkle with salt. Leave to stand for at least 4 hours and up to 12 hours. Strain off and discard the liquid produced.
- Place drained tomatoes and onions in a large preserving pan with curry powder, mustard powder, chilli powder, if using, and vinegar.
- Bring to a boil and boil about 15 minutes. Stir in sugar until dissolved, then continue to boil gently for another 1 hour 15 minutes.
- Mix cornflour to a paste with cold water. Stir into the boiling sauce until very slightly thickened (about 2 minutes).
- Remove from heat, pour into sterilised jars or bottles and seal with lids. Tomato Relish will last for months in sealed bottles or jars.
More of Annabel's preserves