Tomato relish

Michael Craig

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.

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

Directions

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