Relish can add that little bit extra to a dish, but it can expensive to buy- sometimes a small jar is close to $10.00. Well, this recipe is much more affordable: I made four jars for around $6.00. Just remember to save up some glass jars from other foods so that you will have somewhere to store this delectable condiment.
Preparation Time: 5 mins; Cooking Time: 50-60 minutes; Makes approx. 4 cups
- 1 kg ripe tomatoes, cut into 8ths
- 2 medium brown onions, diced
- 4 long, red chillies, diced (add another 2-4 chillies if you like a bit of zing)
- 2 tbsp olive oil
- 3/4 cup of brown sugar, firmly packed
- 1/4 cup white vinegar
- 1 tsp paprika
- 1tsp cumin
- 1 tbp cornflour
- In a large saucepan, heat oil at a medium heat.
- Add onions and chillies and cook until soft and slightly brown
- Add tomato, vinegar, sugar, paprika and cumin into the saucepan and then add enough water to just cover the mixture.
- Increase the heat to bring mixture to a boil and then reduce the heat to a simmer, Simmer, uncovered, stirring the mixture occasionally until the mixture becomes thick- it usually takes around 50minutes (you can sift some cornflour into the mixture if it is too thin).
How to preserve your relish in used jars
- Preheat the oven to 120 degrees Celsius and place clean, glass jars upright on a baking tray.
- Place the baking tray with jars into the oven for 15-20mins
- Remove the jars from the oven and add the hot relish into the jars (making sure the jars do not cook down too much)
- Cover the jars with the lids and as the mixture cools down it will naturally create a seal in the jar. If the lid has a ‘pop-up’ button, you can press this down when the mixture has cooled for about 10-15minutes.
- You should be able to preserve the relish for 6months.