Aunty’s Relish


September 2, 2015

Aunty’s Relish 3 0 5 1
  • Prep: 20 mins
  • Cook: 4 hrs 15 mins
  • 20 mins

    4 hrs 15 mins

    4 hrs 35 mins

  • Yields: 6 large Jars


5 kgs tomatoes (can be overripe)

2 large Brown Onions,

1 large cucumber ( can use Zucchini)

1 large Capsicum ( I used a green one)

1 cup sugar

1 cup vinegar ( I used white), another tablespoon for later

2 tbsp Mustard seeds,

1 1/2 Tbsp Turmeric

1 Tbsp curry powder

2 Tbsp Corn Flour for later


1Dice all, add to SC except extra vinegar and cornflour give a stir then start cooking,

2Cook for 4 hours on high,

3When all soft add 2 tbsp corn flour that has been mixed to form a runny paste with more vinegar stir into ingredients, on high again for around 15min,

4Cool and bottle into sterilised jars....I like mine chunky you could blitz to make a smoother relish, will thicken completely when cool.

5Store in cupboard, refrigerate once opened, lasts months

Submitted by Jackie Chalwell


1 Review


February 19, 2018

I used 2 times the amount of cornflour and still quite runny. Does taste good though.

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