Recipe of the day
Tomato relishby Lauraine Jacobs | Cuisine issue #109
Another reliable and tasty recipe from my mother.
1.5kg tomatoes, skinned and chopped
750g onions, finely chopped
1 tablespoon salt
1 litre vinegar
1/2 teaspoon ground cayenne pepper
1 teaspoon mustard powder
1 tablespoon curry powder
Place the tomatoes and onions in a bowl and sprinkle over the salt. Allow to stand for 12 hours then drain off and discard the liquid.
Place the tomato and onion in a large saucepan with enough of the vinegar to cover the pulp. Bring to a boil.Turn off the heat then stir in the sugar, cayenne, mustard and curry powder.
Boil until mixture thickens (about 45 minutes to 1 hour), stirring occasionally with a wooden spoon. Then bottle in sterilised jars and cover well.The relish will keep for several months.
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