Tomato Relish - Homemade - 70 year old recipe

If you’ve had a large crop of tomatoes this year and you’ve run out of ways to eat them fresh then why not make some delicious Tomato Relish. Our family has been using this recipe for three generations. It is superior to any supermarket relish you’ll ever buy and it is easy to make. Ingredients 3 kilograms tomatoes 7 brown onions 650ml malt vinegar 2 tablespoons table salt 910 grams white sugar 1.5 tablespoons mustard powder 1.5 tablespoons curry powder 3 heaped tablespoons plain flour Cut tomatoes and onions and add to a 6L cooking pot. Add 500ml of the malt vinegar. Add sugar, salt, curry powder, mustard powder and place on the stove. Simmer for 1.5 hours. Can be longer if you want an even thicker relish. Simmering will help to reduce the moisture and soften the relish. Combine the plain flour and remaining 150ml malt vinegar to then add to the cooking pot. Immediately stir into the relish so it doesn’t congeal. Sterilise the glass jars in the oven at 100 degrees Celsius. I normally do this for at least 30 minutes. Clean and dry the jar lids. Bottle the relish whilst both the bottles and relish are hot. Wipe away any relish that gets on the rim of the jars with a clean paper towel. Seal the lids tight. It’s ideal if you can keep stirring the relish mix in the big pot as you’re bottling so you get a consistent batch. You should hear the jar lids popping (sealing) as the jars cool. Enjoy.