December 13, 2014
4 lbs tomatoes
5 large onions
2 lb sugar
1 level tablespoon of curry ( to taste )
1 level tablespoon of dry mustard
1 level tablespoon of tumeric
4-5 tablespoons of plain flour
Sufficient white vinegar to cover
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
November 6, 2019
I would say curry powder
Do you use curry powder or curry paste?
February 14, 2019
Lid on for slow cooking 🙂 (except fudge)
February 10, 2019
do you cook the relish with the lid on or off. thank you
January 5, 2019
They don’t seem to be 🙂
Do the tomatoes need to be peeled? Thanks
May 7, 2018
Hi Lyn thanks for all your guidance……Turned out lovely. I just a little garlic granules and chili flakes
May 4, 2018
The wording was a little confusing. I’ve fixed that now for you 🙂
April 30, 2018
Do I add the vinegar prior to removing from slow cooker??
April 23, 2018
Remove the brine totally and the cover with the white vinegar..making sure it is totally covered.
April 21, 2018
When do you add the vinegar??
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