I like to prepare the tomatoes and onions the day before, leave overnight and make the relish the next day. The relish is so delicious with different dishes - a spoonful on the side of your plate really lifts scrambled eggs, a zucchini slice, a slice of cheese or a garden salad as well as sandwiches. The list is endless and such a useful little jar to have in the fridge. You can easily adjust the chilli heat to suit yourself. Enjoy! Colleen. Thank you Greg!
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| Tomato Chilli Relish. Feed Your Inner Cook |
Ingredient
1.5 kg ripe tomatoes, peeled then chopped, diced. (see below for tips)
4 brown onions, peeled and chopped, diced.
1/2 cup loosely scooped Salt Flakes
next day
2 cups Malt vinegar ( NB. you use 1 cup then 1 cup later on)
2 cups Brown Sugar - firmly packed
1 teaspoon tomato paste (use if your tomatoes lack oomph flavour)
1 tablespoon fresh ginger - chopped. ( I use heaped tablespoon)
2 fresh chillies - finely chopped. (I use 3 large long chillies - milder) Scrape out seeds if you want it milder. Gauge the heat by just touching slice to your tongue. Then you can adjust.
2 tablespoons Plain Flour
2 teaspsoons Curry Powder. Greg uses 1 tablespoon. I found it overpowered my tomatoes.
1 1/2 tablespoons Seeded Mustard. Greg uses 1 tablespoon. I love mustard.
Method
Peel tomatoes. How to:
Remove the top core then cut a generous cross through the skin on tomato at the base.
Have a pot of water boiling and also a bowl of iced water ready.
Add 2 -3 tomatoes at a time to the boiling water for approx 20 - 30 seconds. You will see the cross cut skin start to shrink away.
Remove and plunge into the iced water for a minute. A large strainer spoon is helpful.
Use a paring knife and peel away the skin starting at the cross.
If skin is too tight, pop back into the boiling water for 10 seconds and repeat ice etc.
Continue with the remaining tomatoes until all tomatoes are peeled.
Chop into small pieces and set aside.
Place the chopped tomatoes and chopped onions into a large (glass/pyrex) bowl and sprinkle over the salt. Leave overnight at room temperature. Cover loosely with a tea-towel.
Next Day.
Drain off liquid from tomato onion. Discard liquid.
Place the drained tomatoes and onions into a large saucepan with 1 cup Malt vinegar.
Bring to boil then reduce heat to low and simmer for 30 minutes, stirring occasionally.
Add the sugar, tomato paste, ginger and chilli. Continue to simmer for a further 1 hour. Stir occasionally.
Use a medium bowl and mix the flour, curry powder and mustard together. Then slowly add with remaining 1 cup of Malt vinegar. I add the vinegar a bit at a time stirring well to avoid lumps.
Then stir thoroughly into the tomato mixture. Cook for 5 minutes until begins to thicken.
Spoon the hot relish into hot sterilized jars. (see below for tips) You will need tongs wound with rubber bands, clean tea towel or similar to help hold the jars. Also a wide-neck funnel, cleaned in boiling water, to avoid spills when filling.
Keeps for 3 months in properly sterilized jars in a cool dark place or refrigerator.
How to sterilize glass jars.
Sterilize more than you think you'll need. (1 do about 7 small medium) If I accidentally have excess relish, I spoon into a very clean airtight container and use this first within a few days.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Choose glass jars with an airtight lid and ensure they are free from cracks or chips.
Wash your hands well with soap and water and ensure all surfaces are very clean.
Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C fan forced. Place jars (opening is upright, like a U) and lids (separately, the open part facing up, like a U) on an oven tray and heat in the oven for 20 minutes. Keep jars well apart. Remove and fill immediately with jam or other preserves. Don't place the preserving rubber seals in oven.
Stovetop: Place jars and lids in a deep saucepan on their sides. Cover with cold water. Bring water to boil, reduce heat to medium and boil for 15 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel
Dishwasher: Place jars, lids (and rubber seals if using preserving type bottles) in the dishwasher on the hottest cycle. Remove and place onto a clean towel-lined tray; the heat will dry them naturally
Dishwasher: Place jars, lids (and rubber seals if using preserving type bottles) in the dishwasher on the hottest cycle. Remove and place onto a clean towel-lined tray; the heat will dry them naturally
HOW TO : Fill jars while still hot.
As soon as the preserves are spooned or poured into the sterilized jars or bottles, they must be correctly sealed to prevent deterioration. Use a wide neck funnel (cleaned in boiling water) to help fill jars.
Fill the hot relish into the hot dry jars to about 1/2 inch from top. Seal the jars while still hot.
Just be careful to keep everything that touches the contents sterilized.
Some cooks advise to turn the jar upside down for 20 minutes and then back again.
Allow jars to cool to room temperature then store in cool, dark shelf or refrigerator.
Other Tips:
Metal lids are not suitable unless they have a protective plastic insert or liner to prevent corrosion. You can re-use the jar and lid if you can feel the plastic circle fully intact inside the lid and there is no rust or corrosion.
Some older preserving outfits have glass lids; these can be sterilized in the same way as the jars.
Do not use aluminium foil, cellophane or paper covers for preserves; acid in the preserves will corrode foil, while paper and cellophane are not airtight enough for long-term keeping.
Enjoy! Colleen
