This recipe came from the cookbook of my Grandma Alice (1894-1967). Sadly I never met her but my parents have always kept her memory alive and Dad has often reminisced about his mum making this relish. My Mum has made it almost annually with her fresh home grown tomatoes - its SO good!! We all love it - with meat on sandwiches, on mashed potatoes, on its own with bread and butter and even on toast for breakfast, especially with a fried egg - yum. The recipe makes 7 x 600ml bottles.
Tomatoes may be skinned if desired but it is not necessary. To skin tomatoes, prick the skin a little with a sharp knife and immerse them in boiling water for 15 seconds. Once you've taken them out, you can slide the skin off the tomatoes.
Chop tomatoes and slice onions. Cover with water and salt then leave them overnight.
Pour the brine off the tomatoes then almost cover them with vinegar. Bring to boil and add sugar, stir well.
Mix curry powder, mustard and cornflour in a cup with some cold vinegar and stir into the simmering tomatoes. Continue stirring until mixture thickens. (If you find its not thick enough add more cornflour but take care to blend well with more vinegar and stir in quickly to prevent lumps forming)
Simmer for around 30 - 60 minutes.
Add in the remaining ingredients and stir well.
Carefully pour into hot sterilised jars and seal. (I like to process them in a Fowlers Vacola unit as per unit instructions as well.)
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|Serving Size: 1 Jar (950g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 17 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 66.4mg||2 %|
|Potassium 1013mg||27 %|
|Total Carbohydrate 168.9g||50 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 161.7g|
|Protein 7.7g||11 %|
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Calories per serving: 715
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