Tomato and Onion Relish

Name: Tomato and Onion Relish
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Australian
Ingredients: 1.5 kg Ripe tomatoes; 500 g brown onions; 350 ml Malt vinegar; 300 g Brown sugar; 1 tbsp cooking salt; 2 tbsp Plain flour; 1 tbsp mustard powder; 1 tsp mild curry powder; 0.5 tsp Black pepper

A sweet, tangy tomato and onion relish made from a summer garden glut, spiced gently with mustard and mild curry powder.

🇦🇺Australia· Western Australia

Prep: 20 min
Cook: 50 min
Total: 70 min
Servings: 12
Difficulty: Easy
Calories: 110 kcal

Ingredients

0 of 9 gathered

Servings

1½ kg Ripe tomatoes — cored and roughly chopped
500 g brown onions — peeled and finely diced
350 ml Malt vinegar — divided into 250 ml and 100 ml portions
300 g Brown sugar — firmly packed
1 tbsp cooking salt — fine salt
2 tbsp Plain flour — for thickening
1 tbsp mustard powder — mild yellow mustard powder
1 tsp mild curry powder — traditional Australian curry blend
½ tsp Black pepper — freshly ground

Equipment

•large heavy-based saucepan
•wooden spoon
•small mixing bowl
•measuring jug
•sterilised glass jars with lids

Nutrition

Per serving, approximate

Calories: 110 kcal
fat: 0 g
carbs: 26 g
fibre: 2 g
protein: 1 g
calories: 110 kcal

Instructions

1
Place the chopped tomatoes, diced onions, and salt into a large heavy-based saucepan.
2
Pour in 250 ml of the malt vinegar, then stir in the brown sugar and black pepper.
3
Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar dissolves completely.
4
Reduce the heat to low and simmer uncovered for 35 minutes until the vegetables are tender.
5
In a small bowl, whisk the plain flour, mustard powder, curry powder, and remaining 100 ml vinegar together.
6
Pour the smooth spice paste into the simmering relish while stirring constantly to prevent lumps.
7
Simmer the relish over low heat for another 10 to 15 minutes until thick and glossy.
8
Ladle the hot relish carefully into warm sterilised glass jars, leaving a 1 cm headspace at the top.
9
Seal the jars firmly with clean lids and leave them to cool completely on the benchtop.

Chef's tips

Use fully ripe, fragrant tomatoes for the best natural sweetness and depth. Stir regularly after adding the flour paste to prevent the bottom from catching and scorching. Allow the sealed jars to mature in a cool pantry for at least a week before opening to let the flavours develop.

Ingredient substitutions

malt vinegar → apple cider vinegar or standard white vinegar
plain flour → cornflour (cornstarch) mixed with water for a gluten-free relish
brown sugar → white granulated sugar

Storage

Store sealed jars in a cool, dark cupboard for up to twelve months; once opened, keep refrigerated and consume within four weeks.

Reheating

Serve chilled or at room temperature; do not reheat.

Common mistakes to avoid

•Using underripe tomatoes which makes the finished relish sour and watery.
•Failing to stir continuously after adding the flour paste, resulting in burnt patches.
•Rushing the initial simmer before the onion pieces are completely tender.

Serving suggestions

Spoon generously over grilled beef snags on fresh white bread with butter.Layer onto vintage cheddar and leg ham sandwiches for work lunches.Serve alongside cold roast silverside (corned beef) and pickled onions.