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

• 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.