Tomato relish

by Lauraine Jacobs | Cuisine issue #109
Serves: Fills 4-5 medium jam jarsThis relish is fabulous on crackers with aged cheddar, or to serve with cold meats.

Another reliable and tasty recipe from my mother.

1.5kg tomatoes, skinned and chopped
750g onions, finely chopped
1 tablespoon salt
1 litre vinegar
500g sugar
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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