Tangy Tomato Relish

    1 hour 30 minutes

    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.


    Auckland, New Zealand
    179 people made this

    Makes: 8 400g jars approx

    • 1.5kg ripe tomatoes
    • 700g white sugar
    • 700g brown onions, sliced
    • 1 heaped tablespoon mustard powder
    • 1 heaped tablespoon curry powder
    • 2 1/4 cups brown vinegar
    • 1/4 cup cornflour
    • 25g salt

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Plunge tomatoes into boiling water for 30 seconds. Remove tomatoes from the water. Refresh in cold water. Peel away the skins. Cut peeled tomatoes into chunks and place into a heavy based large saucepan.
    2. Add sugar, onion, mustard powder, curry powder and 2 cups of the vinegar. Slowly bring to the boil, stirring frequently. Reduce to low and simmer, covered, for 45 minutes or until tomatoes are pulpy.
    3. Blend cornflour and remaining 1/4 cup vinegar in a bowl to make a smooth paste. Stir into the relish. Cook, stirring, occasionally for 10-15 minutes or until relish is thick. Bottle in sterilised jars while hot and seal.

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    Reviews in English (13)


    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