My family are in love with a couple of trends at the moment, and the pie maker and fake-away trends are two of them.
This relish is absolutely perfect with hamburgers, pies, sausage rolls and well, just about anything really! As a child I can remember my Nana used to make a tomato relish that we used instead of tomato sauce (ketchup). Now it is a staple in our fridge and pantry.
Prep 45 min // Cook 45 min
2kg ripe good quality tomatoes (I use a mix of vine, Roma and cherry for added flavour)
4 tbs salt
1/4 cup white vinegar
200g raw sugar
2 tbs mustard powder
4 cloves garlic crushed
1 tbs curry powder
1 1/2 tbs plain flour (If needed)
Chop the onion and garlic 5 sec/sp6 then set aside.
Add the tomatoes to a bowl and chop 5sec/sp5.
Add the onion back into the bowl, add salt and stand for 20 minutes. Drain off any liquid.
Add all the remaining ingredients except the flour.
Cook for 60min/100deg/reverse/sp2.
Scrape down the sides and cook for 15min/varoma/reverse/sp1.
Check the consistency and if thick, do not add flour.
Chop the tomatoes and add to a bowl.
Finely ice the onion, crush the garlic and add to the bowl with the salt. Stand for 30 minutes then drain off any liquid.
Place the vegetables into a saucepan and add the vinegar. Bring to the boil for 20 minutes until thick.
Add the sugar and boil for 15 minutes stirring regularly so mixture does not stick to the bottom.
Add in the mustard and curry powders, bring to the boil and stir for approx 15 minutes.
If the mixture is not thick enough make a slurry with the cooking liquid and flour then add to the pot and stir until thick.
Pour into sterilised jars.