TOMATO RELISH with Apples & Sultanas

This is another version of Tomato Relish, unlike the other one I posted last year, this one has apples and sultanas added into the mix.  It’s still a two day job though, as you need to let the tomatoes and onions sit overnight with the salt on them, before adding the other ingredients and cooking until thick the next day.

tomato-relish

TOMATO RELISH

One of the joys of summer when I was growing up was the crop of tomatoes that Dad grew in the backyard.  I’m sure today’s tomatoes don’t taste as good.  My Uncle Alf had a much larger veggie patch with a lot more tomato plants and vegetables growing.  As a result my Auntie Elsie made tomato chutney, pickles and relish in abundance each year.  This is one of her recipes, written out by Mum on a piece of the now defunct Ansett Airlines notepaper.

Tomato Relish

TOMATO RELISH

  • 1.5kg ripe tomatoes
  • 500g onions
  • 500g sugar
  • 1 tablespoon curry powder
  • 1½ tablespoons mustard
  • 2 tablespoons flour
  • salt
  • brown vinegar

Peel and slice the onions, cut and slice peeled tomatoes and put all into a basin.  Sprinkle with salt.  Allow to remain overnight.  Next day put into preserving pan with just sufficient vinegar to cover, add sugar.  Boil gently for 1 hour.  Moisten dry ingredients with a little cold water and vinegar and stir them into mixture.  Boil together for another hour or until a nice consistency.