• [other]

Tomato Relish

• Preparation Time10 mins + standing time
• Cooking Time 1hr 30m
• Source Annabel Langbein

• 2 KiloGram tomatoes  (ripe, chopped)
• 2 onions  (large, chopped)
• 1 Tablespoon salt
• 1 Tablespoon curry powder
• 1 Tablespoon mustard powder
• 1 Teaspoon chilli flakes  (optional)
• 1 Cup white wine vinegar
• 1 Cup white sugar
• 2 Tablespoon cornflour
• 1 Tablespoon cold water

1. Place tomatoes and onions in a non-corrosive stainless steel or plastic container and sprinkle with salt. Leave to stand for 4-12 hours.
2. Strain off and discard the liquid. Place drained tomatoes and onions in a large preserving pan (or heavy bottomed pan) with the curry powder, mustard powder, chilli flakes and vinegar. Bring to the boil and continue boiling for about 15 minutes.
3. Stir in sugar until dissolved, then continue to boil gently for another 1 hour and 15 minutes.
4. Mix cornflour to a paste in cold water. Stir into the boiling sauce until very slightly thickened (about 2 minutes). Remove from heat, pour into sterilised jars or bottles and seal with lids.
5. Tomatoe relish will last for months in sealed bottles or jars.