Summer Fresh Tomato Relish
Servings Prep Time
6one pint jars 30minutes
Servings Prep Time
6one pint jars 30minutes
  • 3pounds freshripe tomatoes peeled and chopped
  • 2cups onionpeeled and chopped
  • 4cloves garlicsmashed and minced
  • 1/2cup celeryfinely chopped
  • 1tablespoons fresh parsleyminced
  • 2tablespoons fresh basilcut into chiffonade’s
  • 1tablespoon fresh oreganominced
  • 2tablespoons sea salt
  • 1 3/4cups brown sugar
  • 3teaspoons curry powder
  • 1/4teaspoon chili powder
  • 1tablespoon dry mustard
  • 1 1/2tablespoons cornstarch
  • 2cups malt vinegar
  1. Peel onions by first cutting an X in the blossom end, scalding briefly in boiling water then plunging into ice water. Peel, and cut into cubes then place in a bowl.
  2. Place the chopped onions in another bowl, then sprinkle them and the tomatoes generously with salt. Cover each bowl with a clean tea towel and leave overnight.
  3. The next day, place tomatoes, onions and their juices in a large saucepan. Add sugar, stir until dissolved over low heat, then increase heat and boil for 5 minutes, stirring frequently.
  4. In a small bowl, combine curry, chilli, mustard and cornstarch, mixing in a little vinegar to make a smooth paste. Add it and the remaining vinegar to the saucepan and stir to combine thoroughly. Stir in the garlic, parsley, basil and oregano and bring to boil. Reduce heat until gently boiling, and cook uncovered for 50 to 60 minutes, or until thickened.
  5. Pour into hot sterilized jars leaving 1/2 headspace, seal and process in a hot water bath or pressure canner. Store in a cool, dark cupboard for up to one year.
Recipe Notes

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