1 ½ kg tomatoes 
2 large brown onions
4 cloves garlic
3 ½ cups raw sugar
2 cup cider vinegar
2 Tbs salt
2 Tbs curry powder
2 Tbs mustard powder
3 Tbs cornflour
1-2 Tbs extra vinegar


1. Prepare tomatoes by pricking top of each tomato, place in large bowl and cover with boiling water. Leave to stand for a few minutes. Drain and rinse with cold water, peel off skins.
2. Chop the tomatoes, onions and garlic and add to large saucepan. Add sugar, vinegar and salt. Bring to boil then reduce to a medium heat and gently cook for 15-20 minutes - stirring regularly.
3. 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.
4. Ladle the jam into hot, sterilised jars. Clean the rim of the jar and seal immediately. Refrigerate once opened.

Tomato Relish

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