Tomato & Chilli Relish

Saturday, 11 February 2017

We are starting to get into tomato glut season so here's a delicious recipe to use up some of your extras. I found this recipe ages ago but now have no idea where it came from.

1.8 kg ripe tomatoes, blanched in boiling water and peeled
1 large onion, chopped
5-6 mild red chilies, deseeded and chopped (more if you like it hot!)
450g caster sugar
1 tbsp salt
300ml malt vinegar

Halve and chop the tomatoes, place in large pan with all the juices, and all other ingredients except vinegar. Bring to the boil, stirring until the sugar is dissolved. Simmer for 90 minutes, add vinegar and bring back to the boil. Cook for 15-20 minutes, stirring often, until the mix is thick enough that you can see the base of the saucepan when you draw a spoon through it.

Pour into sterilised jars and seal.

If you can resist the lure of the relish, leave for 1 month before consuming.

Enjoy with a  sharp crumbly cheese.


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