I quite enjoy relishes and pickles but never learned to make them. Fermented food (like pickles) is supposed to be wonderful for the gut and what a sensible approach to seasonal produce. I especially like lime pickle – but also a good tomato relish, which my mother-in-law used to make. She gave me this recipe but I\’ve never tried it so I don\’t know if I wrote everything down right. This makes 3 medium-sized jars. She used to double the batch size. It will keep in the fridge \”for a very long time\”.
- 700g rupe tomatoes
- 250g onions
- half tbs salt
- 1 cup vinegar
- 1 tsp curry powder
- 1 tsp mustard
- 1 tsp pepper
- 2 tbs flour
- three-quarter cup sugar
- Dice the onions and tomatoes.
- Sprinkle them with the salt in a flat tray and leave (covered) in the fridge overnight.
- In the morning, strain off the liquid.
- Place them in a pot with the vinegar and boil for 10 minutes.
- Add the curry powder, mustard, pepper, flour and enough water to make the desired consistency – noting that the flour will further thicken things after standing.
- Simmer for 1 hour.
- Store in a glass jar in the fridge.
- Great on cruskets with cheese.