Tomato Relish


4 Kg ripe tomatoes, 11/2 Kg onions

3/4 cup salt,  11/2 Kg sugar

3 level tablespoons curry powder, 4 1/2 level tbsp mustard powder

3/4 teaspoon cayenne pepper, 1.7 litre white vinegar

1 tablespoon of cornflour


  •  Peel and slice tomatoes and onions.
  • Sprinkle salt over the tomatoes and onions and leave over night.
  • The next morning pour off the liquid.
  • Place tomatoes and onions in a large pot and cover with vinegar.
  • Add the sugar and bring the mixture to the boil. Boil rapidly for 5 mins.
  • Combine all the spices and stir into the relish mixture.
  • Boil gently for 1 hour, removing scum, and stirring frequently.
  • To thicken the relish, add the cornflour to a little water and mix to a smooth paste.
  • Add a little of the hot liquid from the relish mixture until the paste is consistency of thin cream.
  • Add the paste to the relish mixture and stir continuously for around 5 mins until thickens.
  • Bottle in to hot sterilised jars and seal when cold. Makes approx. 12 medium jars.


    Tomato Relish (double mixture- 2 pots)

16 thoughts on “Tomato Relish

  1. kanzensakura

    Yum. This solves the “problem” of too many ripe summer tomatoes. I do a relish with green tomatoes and onion, at the end of the season before frost kicks on and spoils them. Tomatoes any way are wondrous.

    Liked by 1 person

    1. bkpyett Post author

      Two pots and cook them at the same time. We have 5 children and their families….so it doesn’t go far! Today I did the same with pear chutney and that is really good!


    1. bkpyett Post author

      Hayley, it’s a basic recipe. Today I used what I had: combining white and brown vinegar, using dark brown sugar and a tiny chilli.
      It tastes terrific, though Chris doesn’t like chilli, so the tiny one was just enough! Have a good time cooking at the weekend!



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