Tangy Tomato Relish

Tangy Tomato Relish


68 people made this

This was given to me by a friend about 25 years ago. I have been making it ever since for family and friends. It is delicious with all sorts of foods, from cold meats to barbecues. It is best made with ripe outdoor tomatoes as they have more flavour and colour. Always bottle in clean sterilised jars with non-metallic lids.

Marlz Auckland, New Zealand

Makes: 8 400g jars approx

  • 1.5kg ripe outdoor tomatoes
  • 700g white sugar
  • 700g sliced onions
  • 500 mls plus 1/4 cup brown vinegar
  • 1 tablespoon heaped mustard powder
  • 1 tablespoon heaped curry powder
  • 3 tablespoon cornflour mixed with extra vinegar.
  • 25 g salt

Preparation:30min  ›  Cook:1hour  ›  Extra time:15min curing  ›  Ready in:1hour45min 

  1. Plunge tomatoes into boiling water to remove skins. cut into chunks and put into preserving pan or heavy bottom pan.
  2. Slice onions and add to pan
  3. Add all other ingredients EXCEPT cornflour and slowly bring to boil stirring frequently. reduce heat and simmer.
  4. Thicken with cornflour and extra vinegar. Bottle in steralised jars while hot and seal.

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Reviews (11)


Love this recipe.I do not add thickener I just keep reducing it till it is nice and thick.Bon Apertite. - 08 Jan 2012


I've been making this recipe for a couple of years now and it just flies out of my pantry....mostly given away as gifts. I (like Nessa) add 1/8 tsp ground cloves and 1/2 cup dried sultanas. So glad I found this little beauty! - 05 Dec 2012


Something else. added 3 whole cloves and a small handfull of dried sultanas - 16 Apr 2010

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