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Tomato relish

Name: Tomato relish
Ingredients: 2 Red onions, thinly sliced; 1 ½ kgs Large ripe tomatoes (Main); 1 ½ cups Brown sugar; 1 ½ cups Malt vinegar; ½ cup Balsamic vinegar; ¼ cup Tomato paste; 1 Tbsp Mustard seeds; 1 tsp Chilli powder; 1 Tbsp Curry powder; 1 Tbsp Turmeric; 2 Tbsp Plain flour; ¼ cup Malt vinegar, or white vinegar

Michael Craig

Herald on Sunday

By Grant Allen

For my money the old Edmonds Cookbook tomato relish is one of the best. I've modified a few ingredients but essentially this is it.

2	Red onions, thinly sliced
1 ½ kgs	Large ripe tomatoes (Main)
1 ½ cups	Brown sugar
1 ½ cups	Malt vinegar
½ cup	Balsamic vinegar
¼ cup	Tomato paste
1 Tbsp	Mustard seeds
1 tsp	Chilli powder
1 Tbsp	Curry powder
1 Tbsp	Turmeric
2 Tbsp	Plain flour
¼ cup	Malt vinegar, or white vinegar

Cut a small cross in the base of each tomato and blanch in boiling water to remove the skins.
Quarter the tomatoes, mix with the onions, sprinkle with 1½ teaspoons of salt. Leave overnight.
Drain off the salt the next day and put in a heavy-based pot.
Brown sugar, malt and balsmic vinegar,m tomatoe paste, mustard seeds and chilli powder all together.
Bring to a boil then simmer over a low heat for 1½-2 hours, stir often. It should now be quite thick.
Mix curry powder, turmeric, flour and ¼ cup malt vinegar together.
Stir this paste into the relish and cook for another 10 minutes.
Spoon into sterilised jars and seal.