Tomato Relish allows you to enjoy your summer tomatoes for many months.
This versatile and delicious dish pairs well with various foods, including sandwiches, burgers, cheese plates, and meat pies.
You’ve found the best place to learn how to make Tomato relish at home.
I found this recipe in Nana Ling’s recipe collection. It is based on a CWA Tomato Relish recipe and an old-fashioned recipe from a cookbook.
You can make Tomato Relish even if this is your first time making a relish or chutney.
A classic Tomato Relish recipe
As I mentioned, this recipe is based on a combination of two old recipes.
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Your mother, grandmother, or great-grandmother may have made these recipes.
You can rely on these recipes, and they can’t be beaten!
This recipe only uses 1 kilo of tomatoes. This recipe makes three small jars.
It is easy to multiply the amounts used in the recipe based on the number of kilos you have.
The exact quantities are in the recipe card at this post’s bottom.
You can multiply the quantities based on how much relish your want to make.
This is a reminder that tomatoes, onions, and salt must be left out overnight. Plan and do not skip the fixed period.
Peel the tomatoes first, no matter what type you choose. It may seem not very easy, especially when using cherry tomatoes. But it isn’t. Take advantage of this step, as the relish is even more beautiful without the skin.
There’s a better way to peel tomatoes if this is the first time you’ve used a vegetable peeler.
Cover the tomatoes in boiling water for two minutes. Drain the liquid off and wait until it is cool enough to handle.
The skins should now quickly come off using your hands.
If the skin is not split, apply some pressure or scratch it.
When using cherry tomatoes, you can pop them out by pressing on the base.
The next step is to let the tomatoes and onion stand for a night
Chop the tomatoes and onion.
Sprinkle the salt over the ingredients and place them in a baking dish. Cover with a tea towel and let it sit overnight at room temperature.
Next day: How to make Tomato Relish
Pour the liquid from the tomatoes and onions and add them to a pan with sugar and vinegar.
Stirring constantly, heat the sugar over medium-low heat.
Bring the mixture to a boil, then boil it for 10 minutes while stirring occasionally. With a spoon, remove any foam on top.
Combine the mustard powder, cayenne, plain flour, and additional vinegar in a small bowl to form a paste. Add to saucepan, and mix well.
Continue simmering for another 20 minutes. Stir the mixture occasionally to ensure it doesn’t burn at the bottom or stick to the pan.
The mixture should reach a consistency similar to jam.
A classic (and delicious) tomato relish recipe.
From 42 votes, 4.89 out of them.
Print Pin Rates Time to prepare: 30 minutes minutesCook time: 30 minutes resting Time: 8 hours Total Time 9 hours servings: 3 Small Jars Calories: 530kcal
1 kg tomatoes (ripe of any variety, including cherry)
Two medium brown onions
Salt 2 Tablespoons
1 1/2 cups of caster sugar (325g)
White vinegar, 1 1/2 cups
Curry powder, 2 1/2 teaspoons
Mustard powder, one teaspoon
Pinch cayenne pepper
2 Tablespoons plain flour
1/4 cup white wine vinegar (additional for mixing powders to a paste).
Peel tomatoes. Soak them in boiling water for two minutes. Drain and let cool down a bit. The skins should be easily separated and peeled off. If the skin is not split, apply pressure or scratch it to make it peel easily. When using cherry tomatoes, you can easily pop them out of their skin if you apply a little pressure to the base of the Tomato.
Next day, drain liquid from tomatoes and onions and combine them with sugar and vinegar in a pan.
Stirring constantly, heat over medium heat to dissolve sugar. Bring the mixture to a boil, then boil it for 10 minutes while stirring. With a spoon, remove any foam on top
Mix the remaining ingredients to form a paste in a small dish. Add to the saucepan and mix well.
Continue simmering for 20 minutes more (approximately), stirring occasionally to break up tomatoes. Make sure the mixture does not burn or stick to the bottom. The mixture should reach a thick, jam-like consistency.
Pour into sterilized containers and let cool. Store in the refrigerator for up to six months.
Multiply or divide these quantities as you wish—Sterilise jars (on the hottest dishwasher cycle is fine if you have one). Sterilize the pots on the hot cycle of your dishwasher if you own one. You can use any fresh tomato, but vine-ripened ones are best. It may seem not easy, especially when using cherry tomatoes. But it isn’t. Take advantage of this step, as the relish is even more beautiful without the skin. For more information on how to easily peel tomatoes, see the video and the blog post. – The tomatoes, onions, and salt must be left out overnight. Plan and do not skip the fixed period. The relish can last up to six months in the refrigerator and up to twelve months in the freezer.