Submitted by Kylie

Tomato Relish
Ingredients
- 2kg Tomato
- 1kg Onion
- 1/2 cup Salt
- 1 Long red chilli
- 2 cup of Brown sugar
- 2 cups of Brown vinegar
- 2 tbs of Plain flour
- 1 tbs of Curry powder
- 1 tbs of Mustard powder
- Cracked pepper
Instructions
- Dice tomato, onion and chilli, cover with salt and let stand at room temperature for 24 hrs.
- Drain liquid from tomato,onion and chilli, discard liquid and pour remainderinto slow cooker and add 1 cup of vinegar and cracked pepper, cook on low for 1 hr.
- Add 1 cup of sugar, stir. Add combined remaining vinegar, flour, curry and mustard, stir. Add remaining sugar, stir. Cook on low for 9 hrs, you may stir every 3 hrs.
- While still hot pour into hot sterilised jars. Once cooled completely store in pantry, once opened store on fridge.
- Hint 1 - use a plastic spoon or spatula when stirring.
- Hint 2 - lid on the entire time, no tea towel.
Tried this recipe?Scroll Down To Share What You Think
I made a double batch and found the vinegar was overpowering. Will try to reduce it next time. I added 3 cubes of palm sugar to try to sweeten it up a bit, but the problem may have just been the double batch issue. Sometimes twice as much doesn’t always work out in cooking. Oh well 🙂
I also think there is too much vinegar as brown vinegar is stronger than the white variety. I used 1/2 cup more brown sugar and about 1/2 cup less vinegar. I also added 1 dessertspoon each of paprika, nutmeg, cinnamon and turmeric, and 1 tspn each of cayenne and garlic powder. Family loved it ….!!
I made this but was still a bit runny I have put it in to jars can I take it out to make it thicker ? Or just leave it. Thanks
Best recipe ever!!!!!! Making my second batch for this year, did two last year and everyone loves it
Is brown vinegar apple cider vinegar?
No it’s a colour or regular vinegar … like white vinegar or brown vinegar
This was a disaster. Too salty (yes I drained it) and did not set at all. What a massive waste of time and ingedients.
This was extremely salty and runny, I have bottled it, unsure how to actually use it now.
The vinegar is very overpowering.
Hi, it looks like this is an older recipe but I have just tried it. I read the comments beforehand so I made a few changes. I added half the recommended vinegar but didn’t increase the sugar, I also turned up the heat at the end with the lid off and boiled it to reduce it to a thicker consistency. I am really happy with both the taste and consistency.
made this today tastes amazing. I did pop a chilly in and a full red capsicum apart from that followed the recipe ?
I put a tea towel under the lid after 2 hours and took the lif off for the last hour
the flavour is amazing will definitely make this again
Absolutely Delicious. I read the reviews first and followed their advice . Only used a scant 2tablespoons salt. Halved the vinegar. Left the lid off for the last hour as someone suggested. Didn’t bother with the flour, it was lovely and thick. I will leave one jar out to eat. The others will go through the Fowlers preserver:-)
Thanks so much for your great detailed feedback Jane! 🙂
To jar I usually run the jars through the dishwasher the day before .. jars go in the oven on a low temperature to heat them up 10 min or so .. cant put hot sauce into a cold jar.. lids go in a big pot of boiling water
The when all is ready put hot sauce in hot jars add lids then put them back into the boiling water for about 10 – minutes covered
Take them out them them cool
The cooling process helps seal the jars to make them air tight pop them in the cupboard 🎉 it sounds a lot but really you just have to get organised and definitely worth it
Hope this kinda helps