Best 3 Tomato Relish Aussie Style Recipes
TOMATO RELISH, AUSSIE STYLE
This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like granma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :) I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff.
Provided by mummamills
Categories Vegetable
Time 2h30m
Yield 6 jars
Number Of Ingredients 8
Steps:
- skin tomatoes, cut in cubes, place in bowl.
- Peel onions, chop finely, place in separate bowl. Sprinkle each with one tablespoon salt and leave overnight.
- Next day place tomatoes , and the onions together in a saucepan.and their liquid.
- Add sugar, stir over low heat until sugar has dissolved, increase heat, bring to boil, boil, 5 minutes
- Combine curry, chilli and mustard, mix to smooth paste with a little vinegar, add remaining vinegar, add to saucepan and stir to combine thoroughly. Bring to boil and boil uncovered for 50 to 60 minutes, or until thick.
- If necessary, (and it probably is ) thicken with 3 tablespoons of cornflour mixed with a little vinegar.
- Pour into hot sterilized jars and seal.
TOMATO RELISH - CWA STYLE
Steps:
- Cut tomatoes in thin slices, put in dish and sprinkle with salt.Cut onions up thinly, sprinkle with salt in separate dish.Leave both tomatoes and onions for 12 hours.Pour off liquid and put together in saucepan with sugar and cayenne, and barely cover with vinegar. Boil for 5 minutes.Mix curry and mustard with a little vinegar, add to other ingredients and boil 1 hour.Allow it to cool and scoop into sterlized glass jars or bottles. Seal well.
AUSTRALIAN TOMATO RELISH
Number Of Ingredients 10
Steps:
- Cut tomatoes up in quarter size and sprinkle with salt. Slice up onions and put in another dish, sprinkle with salt and leave both covered overnight. Drain onions if there is any juice and put the onions and tomatoes together in large pan and cover with vinegar. Boil for 5 minutes then add the sugar. Bring to the boil again. Mix the dry ingredients together with vinegar until a thin paste. Slowly stirring add to the tomatoes and onions, turn heat to low and boil for 1 hour or more. Every now and then stir the mixture. You will have to take a little out of the pot, cool and taste as you go along. Depending on the tomatoes, you might need more vinegar or sugar, perhaps curry. Sometimes, I add a dash of A 1 sauce. It's tricky! You can cook for more than an hour - doesn't matter. Cool and put into the jars.
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