Farmhouse Tomato Relish

Name: Farmhouse Tomato Relish
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Australian
Ingredients: 1.5 kg ripe roma tomatoes; 500 g brown onions; 2 tbsp fine cooking salt; 375 ml Malt vinegar; 350 g white sugar; 1 tbsp mild curry powder; 1 tbsp mustard powder; 2 tbsp Plain flour; 0.25 tsp ground cayenne pepper

A classic Australian country preserve bursting with sweet ripe tomatoes, tangy vinegar, and mild warm spices.

🇦🇺Australia· New South Wales

Prep: 20 min
Cook: 55 min
Total: 75 min
Servings: 12
Difficulty: Easy
Calories: 75 kcal

Ingredients

0 of 9 gathered

Servings

1½ kg ripe roma tomatoes — diced into 1 cm pieces
500 g brown onions — finely diced
2 tbsp fine cooking salt — for drawing out moisture
375 ml Malt vinegar — divided into 300 ml and 75 ml portions
350 g white sugar — granulated or caster
1 tbsp mild curry powder — traditional Keen's style Australian curry blend
1 tbsp mustard powder — ground yellow mustard
2 tbsp Plain flour — for thickening the relish
¼ tsp ground cayenne pepper — for a subtle warm kick

Equipment

•Large glass bowl
•Colander
•Large stainless steel saucepan
•Small whisk
•Sterilised glass jars with lids

Nutrition

Per serving, approximate

Calories: 75 kcal
fat: 0.2 g
carbs: 17 g
fibre: 1.2 g
protein: 1 g
calories: 75 kcal

Instructions

1
Place the diced tomatoes and onions into a large glass bowl.
2
Scatter the salt over the mixture, stir well, and leave to stand for two hours.
3
Pour the vegetables into a colander to drain away the salty liquid completely.
4
Transfer the drained vegetables into a large stainless steel saucepan.
5
Pour in 300 ml of vinegar and add all the sugar.
6
Bring to the boil over medium heat, stirring until the sugar dissolves.
7
Simmer uncovered for forty minutes until the vegetables are tender and translucent.
8
Whisk the plain flour, curry powder, mustard powder, cayenne, and remaining 75 ml vinegar into a smooth slurry.
9
Stir the spiced slurry into the simmering saucepan until thoroughly blended.
10
Simmer for another five minutes while stirring constantly until thick and glossy.
11
Ladle the hot relish into warm sterilised jars, leaving one centimetre of headspace.
12
Seal the jars immediately with clean lids and leave to cool completely.

Chef's tips

Always use non-reactive cookware like stainless steel or enamel, as vinegar reacts with aluminium or cast iron. Salting and draining the tomatoes beforehand is vital to remove excess water and avoid a runny relish. For the best depth of flavour, let the sealed jars mature in a cool, dark cupboard for at least two weeks before opening.

Ingredient substitutions

malt vinegar → brown vinegar or apple cider vinegar
plain flour → cornflour (maize starch) for a gluten-free relish
white sugar → raw sugar

Storage

Keep unopened sterilised jars in a cool, dark pantry for up to twelve months; once opened, store in the fridge and consume within six weeks.

Reheating

Serve chilled or at room temperature; do not reheat in a saucepan.

Common mistakes to avoid

•Skipping the salting step, which leaves the relish watery and diluted.
•Adding dry flour directly to the hot pot, which causes unsightly lumps.
•Cooking over excessive heat, which can scorch the high-sugar liquid on the base of the pan.

Serving suggestions

Spoon generously over cold silverside (corned beef) in a crusty white sandwich.Serve alongside grilled snags (sausages) at a backyard barbecue.Dollop onto vintage cheddar cheese and dry biscuits.