I met a lovely new friend this week by the name of Julia. She had heard we had a crazy bumper crop of tomatoes this year, so she gave me a jar of her Tomato Relish and the recipe – what a perfectly practical friend! :)
It is one of the nicest tomato based relishes I have ever had, sweet with a gentle spice kick. I tried it atop a cracker on its own which was OK, but when I snuck in some cheddar cheese too, it came alive in my mouth. I may well pay for eating this little bit of cheese, but I reckon it’ll be worth it!
She said it was OK to share the recipe with you all, so here it is. And for those in the market for some more fun chutney recipes, how about this tempting spiced tomato and courgette chutney from Elizabeth’s Kitchen Diary?
- 1.8 kg tomatoes skinned
- 1.8 kg onions
- 500 ml cider vinegar
- 450 g sugar
- 2 tbsp salt
- 1.5 tsp curry powder
- 1.5 tsp English mustard powder
- 4 tbsp cornflour
- 60 ml cider vinegar
Pop everything from stage 1 into a large saucepan together. Bring to the boil then simmer for one hour.
Remove from the heat. Stir in the cornflour and cider vinegar.
Return to the heat, and bring back to a boil.
Pour into hot, pre-sterilised jars. Pop on the lids and allow to fully cool before labelling and storing in the pantry.