Tomato Cucumber Relish

Tomato Cucumber Relish


8 people made this

This juicy tomato relish brings out the best in barbecued burgers. The mustard makes it especially tangy.

Lynn Cole

Serves: 10 

  • 6 medium tomatoes, roughly chopped
  • 4 small cucumbers, peeled, seeded and cut into 1–2 cm pieces
  • 1/4 cup salt
  • 2 large capsicums, 1 red and 1 green, seeded and cut into 1–2 cm pieces
  • 1/2 cup sugar
  • 4 teaspoons mustard powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon mustard seeds
  • 1 1/4 cups distilled white vinegar

Preparation:1day  ›  Cook:35min  ›  Ready in:1day35min 

  1. Layer the tomatoes and cucumber in a large bowl, salting each layer. Cover and leave to stand for 24 hours. Pour the salted cucumber and tomatoes into a colander, rinse under cold running water and drain well. Put them into a large stainless-steel or enamel preserving pan and add the capsicums, sugar, mustard powder, grated nutmeg, mustard seeds and vinegar. Bring to the boil, then reduce the heat and simmer, stirring frequently, for 30 minutes, or until the tomatoes are softened and the mixture is reduced by a quarter.
  2. Spoon the relish into clean, warm, dry jars and cover them immediately with vinegar-proof lids. Label and date when cool. Store in a cool, dark, airy cupboard and use within two months. Once opened, keep refrigerated and use within a week.

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