Tomato Relish - a family favourite

Tomatoes are coming into their own at the moment and there are some real bargains out there.

There are so many great tomato chutney and relish recipes but I couldn’t resist sharing the one I grew up with made by Mum. Traditionally dried chillies were used because growing up there was no access to fresh ones but now I often replace them with finely chopped fresh red chillies. How many I use depends on the heat because they are all so different. I especially love this relish on toast under my poached egg.

Photo: Maria Ryan-Young. Fresh heirloom tomatoes from the garden

TOMATO RELISH

12 large tomatoes

4 large onions

1 tblsp salt

Malt vinegar

500g sugar

1 tblsp curry powder

1½ tblsp mustard powder

5 dried chillies

2 tblsp flour

Roughly dice tomatoes and onions, place in a large bowl and sprinkle with salt. Stand overnight.

Drain and discard liquid. Place tomatoes and onion in a large saucepan and pour over vinegar until the liquid reaches 2 cm below surface of vegetables.

Bring to the boil, add sugar and spices. Simmer for 30 minutes, mix flour with a little extra vinegar to form a paste. Pour into hot mix, stirring constantly and gently boil for a further 5 minutes.

Pour into hot sterilised jars and seal.