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Tomato Relish

by Alice Warner |

This is a sweet and tangy relish with a slight heat from the curry powder and cayenne pepper. I used yellow cherry tomatoes to make it but any tomatoes will do and the quantities can be adjusted according to the amount of tomatoes you have available. Bear in mind that you need to remove the skins from the tomatoes, so large tomatoes may be easier to use than cherries.



4 kg ripe tomatoes
1.5 kg onion
3/4 cup salt
1.3 kg sugar
3 tbsp. curry powder
4.5 tbsp. mustard powder
¾ tsp. cayenne pepper
1.6 L white vinegar
1 tbsp. cornflour


  1. Drop the tomatoes into boiling water for 1 minute to loosen their skins and then peel the skins off and discard. Slice the tomatoes.
  2. Peel and slice the onions
  3. Sprinkle the salt over the tomatoes and onions in a bowl and leave overnight.
  4. The next morning, pour the liquid off the tomatoes and onions. You can use a colander.
  5. Put the drained tomatoes and onions with the vinegar and sugar into a large pot and bring to the boil. Boil for 5 minutes.
  6. Add all the spices.
  7. Simmer on low for 1 hour. Skim off the scum and stir regularly during cooking.
  8. Add the cornflour to a little water to make a paste and pour in a little of the hot relish liquid to make it a thinner consistency. Add this cornflour liquid to the relish to thicken the mixture.
  9. Stir for 5 minutes to thicken. Add a little more cornflour in the same way as above if you want it thicker.
  10. Pour the mixture into clean sterilised jars while it and the jars are still hot. It will keep for up to 12 months.


This relish is delicious on sandwiches with cheese or cold meats. It also makes a great addition to veggie burgers and a delicious side for curries or boiled potatoes. Or just eat it as a dip.

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