Traditional Tomato Relish – Gluten Free

I love my relishes and I have been making this tomato relish recipe since I was a kid. I make several batches a year and I vary the amount of chilies to make different levels of spicy taste depending on peoples choice. When people hear that I am making this relish they are usually lining up for their jar. I usually make two lots of this at a time. I have two stock pots and have them bubbling at the same time.

This recipe is a very traditional relish recipe using tomatoes, onions, curry powder and a malt vinegar substitute from Sullivan's Foods www.sullivansfoods.co.nz which has just been released into the market over the past couple of weeks.

The Bin Inn is stocking the malt vinegar substitute so check out your local Bin Inn to see if they have it in stock. www.bininn.co.nz

Ingredients

1.5 kg tomatoes, blanched, skinned and quartered

4 onions, quartered
2 tablespoons salt

2 cups brown sugar

2 & 1/4 cups Sullivan's malt vinegar substitute (You can use apple cider vinegar)

3 chillies

1 tablespoon dry mustard

1 tablespoon curry powder

1 heaped tablespoon cornflour (The cornflour gives the relish a nice shiny appearance)

1/4 cup Sullivan's malt vinegar substitute

Method

Layer the tomatoes and onions into a non-metallic bowl, sprinkle with some salt as you make each layer. Cover and leave for 12 hours. Drain off as much of the liquid that has formed.

Put vegetables, sugar, first measure of  Sullivan's malt vinegar substitute and chilies into a preserving pan. Boil gently for 1 & 1/2 hours, stirring frequently. Keep a close eye on it towards the end as it will thicken up and because of the sugar it can burn on the bottom of the put. Also be careful not to splash yourself as the simmering mixture is very hot.

Mix mustard, curry, flour and second measure of  Sullivan's malt vinegar substitute  to a smooth paste and stir this into the relish and boil for another 15 min. Stir frequently.

Pack into sterilised jars, and let them cool. Once they have cooled completely seal them, label them with the date made and store in a dark cool place.

Makes about 4 x 350ml jars

Notes: I sometimes add 4 tablespoons of tomato concentrate when I start to cook to boost the tomato flavour. You can also add a couple of Bay leaves and remove then before you bottle the relish.

I have also sometimes added 2 teaspoons of Tastes Divine Sundried Tomato & Basil Seasoning with great results to the taste.