Tomato Relish

Unlike the Quick Tomato Relish, this recipe takes a little longer to prepare but will also keep longer in the fridge.


  • 12 large tomatoes
  • 5 onions
  • sml handful of salt
  • vinegar
  • 2 cups sugar
  • 1 tab curry powder
  • 1 tab mustard powder


  1. Cut tomatoes up, place in a glass bowl and sprinkle with half the salt.
  2. Cut the onions up into another glass bowl and sprinkle with rest of salt.
  3. Let the tomatoes and onions stand for 12 hours.
  4. Strain liquid from both tomato and onion and combine and discard the liquid.
  5. Place the vegetables in a large saucepan and cover with vinegar.
  6. Boil for 10 mins or until soft.
  7. Add dry ingredients mixed with a little vinegar.
  8. Stir over heat until sugar dissolves
  9. Bring back to the boil then remove from the heat.
  10. Pour the relish into steralised jars.

If the relish seems a little thin, you can thicken with a couple of teaspoons of cornflour mixed to a paste with water. Add the cornflour between steps 8 and 9.