Tomato Chilli Relish

 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


  1. In a large saucepan, heat oil at a medium heat.
  2. Add onions and chillies and cook until soft and slightly brown
  3. Add tomato, vinegar, sugar, paprika and cumin into the saucepan  and then add enough water to just cover the mixture.
  4. 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

  1. Preheat the oven to 120 degrees Celsius and place clean, glass jars upright on a baking tray.
  2. Place the baking tray with jars into the oven for 15-20mins
  3. Remove the jars from the oven and add the hot relish into the jars (making sure the jars do not cook down too much)
  4. 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.
  5. You should be able to preserve the relish for 6months.

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