Tomato Relish
December 13, 2014
- Cook: 6 hrs
-
6 hrs
6 hrs
- Yields: 12 medium size jars
Directions
1Dice the tomatoes and onions finely and cover with water.
2Add salt and leave overnight.
3Drain the tomato mixture and place in the slow cooker
4In a bowl combine sugar, curry paste, mustard powder and turmeric and mix to a paste.
5Stir it into the tomato mixture in the slow cooker. Pour in enough white vinegar to cover the mixture.
6Cook on low for approx 6 hours
7When almost cooked mix plain flour with samll amount of water to a paste and stir in to thicken.
8Allow to cool and pour into clean sterilised jars.
Submitted by Lynne Walters
10 Reviews
sherry purcell
February 10, 2019
do you cook the relish with the lid on or off. thank you
Paulene @ Slow Cooker Central
January 5, 2019
They don’t seem to be 🙂
Jo Fletcher
January 5, 2019
Do the tomatoes need to be peeled? Thanks
June Swiney
May 7, 2018
Hi Lyn thanks for all your guidance……Turned out lovely. I just a little garlic granules and chili flakes
Paulene @ Slow Cooker Central
May 4, 2018
The wording was a little confusing. I’ve fixed that now for you 🙂
June Swiney
April 30, 2018
Do I add the vinegar prior to removing from slow cooker??
June Swiney
April 23, 2018
Thank you
Lynne Walters
April 23, 2018
Remove the brine totally and the cover with the white vinegar..making sure it is totally covered.
Lynne
June Swiney
April 21, 2018
When do you add the vinegar??
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Paulene @ Slow Cooker Central
February 14, 2019
Lid on for slow cooking 🙂 (except fudge)