Tomato Relish is one of those ‘go to’ recipes when you have too many tomatoes. It could almost be called a kiwi staple as you will probably find a jar in most kiwi homes, homemade or otherwise. So every year I whip up a batch from the good old Edmonds Cookbook. Except I don’t exactly stick to the recipe…
The problem is I am impatient and the tomato relish recipe calls for the tomatoes and onion to be sprinkled with salt and left overnight. I haven’t got time for that. But the recipe at the top of the page is for tomato chutney and it doesn’t need to be left overnight so I kind of mix the instructions together. The chutney has apple and raisins in it, but my apples aren’t ready and I don’t really like cooked raisins as they swell up and roll around on your tongue in a disturbing way. And I really do like the flavour of the tomato relish. I kind of feel it is ok to do this as the sugar, salt and vinegar quantities are very similar so the integrity of the preserve isn’t compromised. Besides I’ve done it before and we have only just opened the last one from last year and it was perfectly fine.
So I grabbed the tomatoes from the last couple of days harvest and easily had the 2kg required, with some left over for salads and sandwiches until I get out there again tomorrow and harvest more. Then I grabbed some onion from the shed. The chutney said 6 onions but the relish said 4 so I split the difference and used 5. The relish recipe also said to quarter the onions and tomatoes, but the chutney ones were chopped. I figure by the end it would all be a bit of a mush, so I helped it along with my food processor.
The relish also needed three chillies. I didn’t want it too hot, but enough heat to know there are chillies in there, so I grabbed a banana chilli because it is mild would be nice balance to the spicy jalapeno. Then to mix it up I added a Lombardy. I’m not sure how hot it was because I wasn’t game enough to try it and Hubby the Un-Gardener wasn’t around. He is normally a trusting soul who will taste whatever I offer him. Poor thing. I have burnt his tongue on more than one occasion, but every time I ask him to try something, he willingly pops it in his mouth. He never learns. The whizzed up chillies did offer a bit of a sting to the eyes as I transferred them to the pot.
Then I added 2 tablespoons of salt and 2 cups of sugar. Both recipes called for brown sugar, but I didn’t have any so I used normal white sugar. I figure sugar is sugar, so I poured in 2 cups. And 2 cups of malt vinegar. Then I brought it all to the boil, then turned it down and left it to simmer for a couple of hours until it was thick and relish looking.
The magic comes next – the bit that makes the relish delish! With quarter of a cup of malt vinegar, I made a paste with a tablespoon each of dry mustard, and curry powder and 2 tablespoons of plain flour. This was added to the relish and boiled for 5 minutes and then popped into to sterile jars.
Easy. I like easy in the kitchen.
Come again soon – The sweetcorn needs harvesting. We had some for dinner and it was yummo!
Sarah the Gardener : o )