At this time of the year if you are like me, you have a plethora of tomatoes and can't eat them all!
a good relish is always a good way to deal with the excess and the edmonds is a fantastic go to recipe. But there are lots of variations and this one is one of my favourites. The chilli adds a bit of heat and if you like it spicy you can dial it up.
It's great with mince dishes, Sausages, in hotdogs and just as good in meat sandwiches or with cheese!
Ingredients
makes about 5 small jars
- 2kg Tomatoes
- 3 apples (grated)
- 4-5 onions chopped
- 1L malt vinegar
- 2Tbls curry powder
- 1 heaped Tbls English Mustard
- 2Tbls cornflour for thickening
- 2-3 tsp fresh chilli. Add more if you like chilli heat, less if you don't. You can leave it out completely if desired.
method
- Score the top of the tomatoes, carefully add the tomatoes to boiling water, boil for 3-4 mins and then drain, cool and removes skins.
- Add chopped skinless tomatoes to the onions, grated apple and vinegar.
- Bring to the boil and boil on a low heat for 45mins or so until syrupy, soft and jam like.
- combine curry powder, mustard, chilli if you are using it and cornflour. Add a little water until you have a thin paste.
- add to the tomatoes quickly, stiring all the time. Boil until the desired consistency is acheived, about 5-10mins.
- Carefully pour into clean, sterlised jars and seal.