Best Tomato Relish Recipe Australia Recipes

TOMATO RELISH

Steps:

• Put everything into a saucepan
• Bring to boil, stirring
• Once it reaches boil, simmer gently for approx 1 - 1/2 hours, until mixture has thickened
• Transfer chutney to warmed, sterilised jars and top with lid
• Store in a cool dark place for approx 1 month to allow flavours to develop
• Chutney will keep for approx 1 year Once opened, store in the fridge
• This Tomato Chutney goes really well with my Sausage Rolls, see recipe on site

TOMATO RELISH, AUSSIE STYLE

Steps:

• skin tomatoes, cut in cubes, place in bowl.
• Peel onions, chop finely, place in separate bowl. Sprinkle each with one tablespoon salt and leave overnight.
• Next day place tomatoes , and the onions together in a saucepan.and their liquid.
• Add sugar, stir over low heat until sugar has dissolved, increase heat, bring to boil, boil, 5 minutes
• Combine curry, chilli and mustard, mix to smooth paste with a little vinegar, add remaining vinegar, add to saucepan and stir to combine thoroughly. Bring to boil and boil uncovered for 50 to 60 minutes, or until thick.
• If necessary, (and it probably is ) thicken with 3 tablespoons of cornflour mixed with a little vinegar.
• Pour into hot sterilized jars and seal.

GARDEN TOMATO RELISH

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

VICTORIAN TOMATO RELISH

Steps:

• Cut up the unskinned tomatoes, onions, and unpeeled cucumbers.
• Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid.
• Strain off liquid- as much as you can.
• Add sugar and vinegar.
• Boil till tender then add mustard and cayenne pepper (you can vary this according to taste).
• Mix flour and curry powder with extra vinegar and add to cooked tomatoes to thicken.
• Bottle in sterilized jars.
• Cover when cold.
• Can be used immediately and also keeps really well.